Tri-color cauliflower, edamame, carrot, red cabbage, and peanuts served over lemon grass rice

Short History: It is believed that Kung Pao chicken – and therefore the sauce – was named after Ding Baozhen, who was governor of the Sichuan Province, and a member of the Gongbao. He loved spicy food, chicken, and peanuts, so the combination dish was named after his title as pun after he created it. Using the character 丁 in the Chinese word of the dish is also a pun based on his name – his surname “Ding” was a moderately common Chinese surname which also can be read to mean “small cube” – just like the chicken is prepared in the traditional dish. In this version of the dish by TVT, you will receive fiber, antioxidants, Vitamin K, magnesium, and more!

Customer Comments:

“I’m not the biggest fan of cauliflower. However, in this Asian-inspired medley of flavors and textures, it was not only palatable but delicious!” – Linda St. from Scottsdale

“We loved the Kung Pao and could eat it every week!” – Gail Ul. from Phoenix

“Generous portion. Yummy!” – Deborah La. from Peoria