Kung Pao Broccoli By Micah Trainor, Hearthy Chef, Culinary Nutrition GBC
You’ve heard of kung pao chicken, and maybe even kung pao cauliflower, but have you ever tried kung pao broccoli?! This quick and easy vegetable dish makes a great side for dinner or main dish for vegetarians. Tossing the broccoli in split pea flour, cornstarch and water creates a coating on the broccoli that will crisp up nicely once it’s cooked.
- You can remove, add more or lessen the amount of sriracha to your preference of spice level.
- To make this dish vegan, just swap out the honey for agave or sugar. 3. It’s very important to place the cooked broccoli on paper towel before saucing, or else it will be mushy and soggy.
Kung Pao Broccoli
Time: 15 minutes
1 head broccoli
2 tbsp. cornstarch
¼ cup split pea flour
2 tbsp. avocado or vegetable oil
4 tbsp. soy sauce
2 tbsp rice vinegar
2 garlic cloves, minced
1 tbsp sriracha
1 tbsp honey
1 tbsp green onions, chopped
2 tbsp green onions, chopped
1 tbsp peanuts, chopped
- Chop broccoli into flat pieces. Mix cornstarch and flour and whisk with 2 tbsp of water to form a slurry. Toss broccoli pieces in the slurry.
- Heat vegetable oil in a pan on medium high heat. Place broccoli on the pan and cook until golden brown and crispy. To avoid overcrowding the pan, this may take 2-3 rounds. 3. While the broccoli is cooking, whisk together all the ingredients for the sauce. You can add more or less sriracha based on the level of spice you enjoy.
- Once the broccoli is done, place them in a bowl with paper towel to remove excess oil. Then remove the paper towel and toss the broccoli in the sauce. Plate, garnish and enjoy!