Kung Pao Fioretto®

6 as a side
Prep Time
Cook Time


  • 200g Fioretto® Cauli Blossom
  • 2 tbs peanut oil
  • 3 garlic cloves, minced
  • 1 tbs ginger, grated
  • 4-6 dried red chillies
  • ¼ cup raw peanuts
  • 2 spring onions, sliced

Kung Pao Sauce

  • 1 tbs tamari or light soy sauce
  • 1 tbs dark soy sauce
  • 1 tbs Shaoxing wine
  • 2 tbs raw sugar
  • 1 tbs sesame oil
  • 1 tbs cornflour blended in 2 tablespoons water
  • ½ cup (125 ml) water
  • Thinly sliced orange wedges, micro herbs and extra spring onion slices


  1. To make the Kung Pao sauce, mix all the sauce ingredients in a medium bowl.
  2. Add Fioretto® to the kung pao sauce and mix well, ensuring that the sauce coats the Fioretto®.
  3. Heat a wok on high. Add 1 tablespoon of oil to the hot wok. Using a slotted spoon, transfer the Fioretto® from the sauce to the wok. Stir-fry for a couple of minutes until it starts charring at the edges and appears glazed. Remove and set aside.
  4. Add 1 tablespoon of oil to the hot wok. Add garlic, ginger, red chillies, peanuts and spring onions. Stir-fry for a few seconds. Add the remaining kung pao sauce and reduce heat to medium. Toss and cook for a few seconds until sauce thickens.
  5. Return the Fioretto® to the wok. Stir-fry for a couple of minutes, tossing to ensure the kung pao sauce coats the Fioretto®.
  6. Transfer onto a serving platter. Garnish with orange slices and spring onion. Serve immediately.

Recipe by Cook Republic