Simplified Kung Pao Cauliflower with Cashews
Ingredients
- 1 small head cauliflower
- 1 small green bell pepper
- 1/2 small red onion
- 2 cloves garlic
- 1/4 cup dry roasted cashews
- 4 dried Thai chilis
- oil for frying and cooking
Batter
- 3/4 cup all-purpose flour
- 1/2 - 3/4 cup ice-cold water
- 1/4 teaspoon salt
- a few shakes of white pepper
Sauce
- 2 tablespoons soy sauce or tamari
- 1/2 tablespoon thick dark soy sauce
- 1/2 tablespoon sugar
- 3 tablespoons Chinese cooking wine, sherry, or broth
Preparation
Place batter ingredients in a large mixing bowl and stir to combine until thick like pancake batter.
Dredge cauliflower florets in batter, shake off excess, and fry at 375F/190°C until golden brown, then drain on paper towels. Alternatively, grease a baking sheet, place coated florets, brush with oil, bake at 485F/250°C for 20-25 minutes, flip halfway, and broil for crispiness.
In a heated non-stick pan with 2 teaspoons oil, sauté onion until translucent, then add garlic, bell pepper, chili, and sauté until fragrant.
Slowly pour in the sauce and cook to reduce slightly, adjusting based on cauliflower size.
Add the cauliflower florets and cashews, toss until incorporated, and serve with rice.
Ensure florets are well-dried before coating to prevent batter from thinning.
