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 on the thicker side.
Dip cauliflower florets in batter, shake off excess and fry until golden brown, then drain excess oil on a paper towel.
Mix the sauce ingredients together and set aside.
In a heated nonstick pan with 1 teaspoon oil, sauté onion, garlic, bell pepper, and dried chilis until fragrant.
Add the sauce and cook for 10-15 seconds.
Add the fried cauliflower and cashews, then coat everything well with the sauce.
Baking alternative
Grease a baking sheet pan with oil and place battered cauliflower florets on it.
Bake at 485F until light golden brown for about 20-25 minutes, flipping halfway and brushing with oil if needed.
For the last few minutes, broil to achieve a crispier texture.
