Vegan Crispy Kung Pao Cauliflower Stir Fry
Ingredients
- 1 small head cauliflower, washed and cut into florets
- 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 ingredients in a bowl until well combined to form a thick batter
Dip cauliflower florets in the batter, shaking off excess
Fry the battered cauliflower in oil until golden brown, then drain on paper towels
Alternatively, bake the battered cauliflower on a greased baking sheet at 485°F for 20-25 minutes, flipping halfway and brushing with oil if needed; broil for the last few minutes for crispiness
Stir-fry
Mix the sauce ingredients in a bowl and set aside
Sauté onion, garlic, bell pepper, and dried chilis in 1 teaspoon oil in a nonstick pan until fragrant
Add the sauce and cook for 10-15 seconds
Add the fried or baked cauliflower florets and cashews, then coat well with the sauce
Tips
Serve over steamed rice
