Ingredients with Measurements:
- 1 head of cauliflower, cut into florets
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 1/2 cup of unsalted peanuts
- 1/4 cup of cornstarch
- 1/4 cup of water
- 1/4 cup of rice vinegar
- 1/4 cup of ketchup
- 1/4 cup of brown sugar
- 1 tablespoon of soy sauce
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. In a small bowl, whisk together cornstarch and water until smooth. Set aside.
2. In a separate bowl, mix together rice vinegar, ketchup, brown sugar, and soy sauce. Set aside.
3. Heat vegetable oil in a large skillet or wok over medium-high heat.
4. Add cauliflower florets and cook until lightly browned, about 5 minutes.
5. Add sliced red bell pepper and onion to the skillet and cook for an additional 3 minutes.
6. Pour the sauce mixture over the vegetables and stir to coat evenly.
7. Add the cornstarch mixture to the skillet and stir until the sauce thickens, about 2 minutes.
8. Add unsalted peanuts to the skillet and stir to combine.
9. Season with salt and pepper to taste.
10. Serve hot with rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Total fat: 10g
- Saturated fat: 1.5g
- Cholesterol: 0mg
- Sodium: 350mg
- Total carbohydrates: 35g
- Dietary fiber: 5g
- Sugars: 20g
- Protein: 7g
Substitutions for ingredients:
- You can substitute the cauliflower with broccoli or any other vegetable of your choice.
- You can substitute the unsalted peanuts with cashews or almonds.
Variations:
- Add sliced carrots or snow peas for extra crunch.
- Use pineapple juice instead of rice vinegar for a tropical twist.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Make sure to cut the cauliflower florets into even sizes for even cooking.
- Don't overcook the vegetables to retain their crunchiness.
- Use a non-stick skillet or wok to prevent the vegetables from sticking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve in a large bowl or on a platter for family-style dining.
- Garnish with chopped cilantro or green onions for a pop of color.
Garnishes:
- Chopped cilantro or green onions
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed bok choy or broccoli
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the vegetables are too soft, reduce the cooking time.
Food safety advice:
- Make sure to wash all vegetables thoroughly before cooking.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Sweet and sour sauce is a popular Chinese condiment that is made with sugar, vinegar, and ketchup.
Flavor profiles:
- Sweet, sour, and savory
Serving suggestions:
- Serve as a main dish or as a side dish.
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Region: Chinese