You can take the kung pao from kung pao chicken, remove the chicken, and add healthy vegetables to make a delicious 2B Mindset recipe, kung pao veggies.
Course Main Course, Main Dish
Cuisine Chinese
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Servings 4People
Ingredients
1LargeHead of CauliflowerCut into Florets
1LbBrussels SproutsCut in Half
1/2Cup Avocado Oil
1/4CupTamari or Coconut Amino
2 TbspPeanut ButterNatural, No Sugar
2TspRice Vinegar
2ClovesGarlicMinced
3TspSesame Oil
1TspHot Chili SauceMore or Less to Taste
1TspDried Red Pepper`
1TbspPowdered Ginger
1/4 TspChinese 5 Spice Blend
2TspStevia
1/8TspXanthan Gum
For Topping
3/4CupPeanutesChopped
1/2CupGreen OnionSliced
Instructions
Preheat the oven to 400 degrees.
Wash and dry the brussels sprouts and cauliflower. Toss the vegetables in the avocado oil until coated. Arrange them in a single layer on a baking sheet. Bake for 20 minutes.
While the veggies are baking, add all remaining ingredients (except the peanuts and green onion) to a saucepan over medium heat and whisk together until well combined and thickened. Set aside.
Once the veggies are cooked, transfer them to a large mixing bowl and pour the sauce over them. Stir gently to coat the veggies.