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