Visit Ming Restaurant and experience the captivating Kung Pao Cauliflower by talented Executive Chef Zack Trương, a delightful fusion of Sichuan's intense spiciness and the sweet freshness of cauliflower, promising a memorable culinary journey.

Executive Chef Zack Trương from Pan Pacific Hanoi

Ingredients (for a portion):

• 200g cauliflower florets
• 200g Kung Pao sauce
• 5g garlic
• 1g dried chilli
• 5g onion
• 5g ginger
• All-purpose flour

Kung Pao Cauliflower

Preparation:

• Wash the cauliflower florets and pat them dry. Lightly coat the cauliflower florets with all-purpose flour.
• Heat a few tablespoons of oil in a pan. Fry the floured cauliflower florets until they are lightly golden brown and slightly crispy. Remove the cauliflower from the pan and set aside.
• Add 1-2 tablespoons of oil, the sliced ginger, sliced garlic, chopped onion, and dried chilli pieces to the pan. Stir-fry for about 30 seconds to 1 minute, until fragrant.
• Pour the Kung Pao sauce into the pan with the aromatics. Stir well and let it simmer for about 1 minute, allowing it to heat through.
• Add the fried cauliflower florets back into the pan with the Kung Pao sauce. Toss gently to coat the cauliflower evenly with the sauce. Cook for another 1-2 minutes until the cauliflower is heated through and the sauce has slightly thickened.
• This dish is best served hot, enjoy it on its own or with rice.

Kung Pao Cauliflower is among the special dishes of Ming Restaurant which is located on the 2nd floor, Pan Pacific Hanoi, 1 Thanh Niên Road, Ba Đình District, Hà Nội, Tel: +84 (0)24 38238888. VNS