Vegan Kung Pao Cauliflower Stir-Fry
Ingredients
Stir-fry
- 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, as needed
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 flour, salt, white pepper, and cold water in a bowl until well combined to form a thick batter
Dip cauliflower florets in the batter and shake off excess
Fry the battered cauliflower until golden brown
Drain the fried cauliflower on paper towels
Mix dark soy sauce, sugar, soy sauce, and Chinese cooking wine in a bowl for the sauce and set aside
Heat 1 teaspoon oil in a nonstick pan
Sauté onion, garlic, bell pepper, and dried chilis until fragrant
Add the sauce and cook for 10-15 seconds
Add the fried cauliflower florets and cashews and coat well with the sauce
Baking option
Preheat oven to 485°F
Grease a baking sheet with oil
Place the battered cauliflower florets on the baking sheet
Bake for 20-25 minutes, flipping halfway and brushing with oil if needed
Broil for the last few minutes to achieve crispiness
Serving
Serve over steamed rice
