Kung Pao Cauliflower with Bell Pepper and 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 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 of 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 sauce ingredients in a bowl and set aside.
Mix the batter ingredients in a bowl with cold water until well combined; batter should be thick.
Dip cauliflower florets in batter, shake off excess, and fry in oil until golden brown; drain on paper towel. For baking alternative: grease a baking sheet, place battered cauliflower, bake at 485F for 20-25 minutes, flip halfway and brush with oil if needed; broil for last few minutes for crispier texture.
In a heated nonstick pan with 1 teaspoon oil, sauté onion, garlic, bell pepper, and dried chilis until fragrant.
Add sauce mixture and cook for 10-15 seconds.
Add cooked cauliflower and cashews, and stir to coat well with the sauce.
