Cauliflower Kung Pao
Inspired by the street vendors in Thailand! My go-to weeknight meal when low on energy but craving something substantial that will hit the spot! It takes about 15 minutes to make. Thai holy basil is the star ingredient and imbues this dish with hints of licorice, cloves, and aniseed to complement the deep flavor notes of our Yassa Signature sauce. The result is spectacular – spicy, aromatic, and comforting.
- ½ jar Yassa Signature Simmer Sauce
- 1 medium red onion finely sliced
- 2 Tbsp oil
- 1-pound ground chicken (8% fat)
- 6-8 red Thai chilies deseeded and finely sliced (or as much as you can handle)
- 1 Tbsp fish sauce
- ½ tsp dark soy sauce
- 1 tsp sugar
- 1 cup tightly packed Holy Thai Basil Leaves
- Crispy fried egg (optional)
- Prepare the sauce first by whisking together in a medium glass bowl – Yassa sauce, fish sauce, soy sauce and sugar until well blended.
- Heat the oil to medium heat in a wok or large frying pan over medium heat. Add the sliced onions and let cook until they turn lightly golden at the edges, about 2-4 minutes. Remove to a plate.
- Turn the heat up to high and add in the ground chicken. Stir-fry for 2 minutes, breaking up the chicken into small chunks. Keep cooking and stirring until all the water evaporates and the chicken takes on a nice golden-brown color.
- Stir in the sauce and chili peppers and fry for another 4-6 minutes until the edges of the chicken begin to caramelize from the sugar and most of the liquid cooks off.
- Turn the heat off and stir in the Thai basil, letting it wilt in the residual heat of the pan.
- Serve over cooked jasmine rice, top with a crispy fried egg if desired with cucumber slices or wedges to cool off your palate.
- Thai basil is recommended for this recipe – it is different from Italian basil, and not a suitable replacement in this recipe. Be sure to pack the cup tightly by pressing down on it.
- Prep your ingredients beforehand. Get the ingredients organized in the order in which you add them to the pan.
- A wok is highly recommended to cook this dish as it both handles higher heat and maintains it for longer periods of time. If you don’t have a wok, use a extra-large frying pan.