Vegetarian Kung Pao Cauliflower Stir-Fry
Ingredients
- 1 small head cauliflower
- 1 small green bell pepper, cubed
- 1/2 small red onion, cubed
- 2 cloves garlic, sliced
- 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 by combining 3/4 cup all-purpose flour, 1/4 teaspoon salt, a few shakes of white pepper, and 1 cup cold water until well combined.
Dip cauliflower florets in the batter, shake off excess, and fry until golden brown. Drain excess oil on a paper towel. For the bake version: grease a baking sheet, place battered cauliflower florets on the pan, bake at 485°F for 20-25 minutes, flipping halfway and brushing with oil if needed, and broil for a crispier texture if desired.
Mix the sauce by combining 1/2 tablespoon dark soy sauce, 1/2 tablespoon sugar, 2 tablespoons soy sauce, and 1 tablespoon Chinese cooking wine or sherry, then set aside.
In a heated nonstick pan with 1 teaspoon oil, sauté the cubed red onion, sliced garlic, cubed green bell pepper, and dried chilis until fragrant.
Add the sauce to the pan and cook the mixture for 10-15 seconds.
Add the fried or baked cauliflower florets and cashews, then stir to coat well with the sauce.
Serve warm with your favorite grain.
