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!
“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