Vegan Kung Pao Cauliflower Stir-Fry
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 or red chilis
- oil for frying and cooking
Batter
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- a few shakes of white pepper
- 1 cup cold water
Sauce
- 1/2 tablespoon dark soy sauce
- 1/2 tablespoon sugar
- 2 tablespoons soy sauce
- 1 tablespoon Chinese cooking wine or sherry
Preparation
Mix the batter ingredients until well combined.
Mix the sauce ingredients and set aside.
Dip cauliflower florets in batter, shake off excess, and fry until golden brown. Drain excess oil on a paper towel.
In a heated nonstick pan with 1 teaspoon oil, sauté onion, garlic, bell pepper, and dried chilis until fragrant.
Add sauce and cook mixture for 10-15 seconds.
Add cauliflower florets, cashews, and coat well with the sauce.
Serve warm with your favorite grain.
Baking variation
Grease a baking sheet pan with oil and place battered cauliflower florets on it.
Bake at 485°F until light golden brown for about 20-25 minutes, flipping halfway and brushing with oil if needed.
For the last few minutes, broil to get a crispier texture.
