Kung pao cauliflower from East: 120 Vegetarian and Vegan Recipes from Bangalore to Beijing (page 235) by Meera Sodha

Ingredients

Sichuan peppercorns
Dried berries of Xanthoxylum species plants. Although there is a Xanthoxylum fagara, it is native to Florida and Caribbean, and not used in Chinese cuisine. Buy Now
- The Spice House - United States
spring onions
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

NicoleBrown on February 03, 2025

Really delicious! We didn’t have bird’s eye chilis so we subbed 1T of gochujang for a bit of heat. Used olive oil instead of canola. Ate it for a late evening snack!
fbcd on April 05, 2024

I found this dish to be too salty and somehow lacking in umami and heat. Adding some miso to the the roasting oil and substituting water for some of the soy and hoisin helped a bit, but It still needs more tweaking.
Dinovino on December 19, 2023

Really tasty dish
snackbaby on February 23, 2023

love this adaptation, made it a few times. i also enjoy leftover cold for lunch.
christineakiyoshi on November 21, 2020

Another quick to make recipe from this book. Very good!
Hellyloves2cook on June 28, 2020

This was very nice. Made as part of a meal. In fact this has been made a few times since- it’s that delicious!