Vegan 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
Wash and cut the cauliflower into florets. Cube the green bell pepper and red onion. Slice the garlic.
Mix the batter: combine 3/4 cup all-purpose flour, 1/4 teaspoon salt, a few shakes of white pepper, and 1 cup cold water in a bowl until well combined. The batter should be thick.
Dip cauliflower florets in the batter, shake off excess, and fry in oil until golden brown. Drain on paper towels.
For baking option: grease a baking sheet, place battered cauliflower on it, and bake at 485°F for 20-25 minutes. Flip halfway and brush with oil if needed. Broil for the last few minutes for crispier texture.
Mix the sauce: combine 1/2 tablespoon dark soy sauce, 1/2 tablespoon sugar, 2 tablespoons soy sauce, and 1 tablespoon Chinese cooking wine or sherry in a bowl and set aside.
In a heated nonstick pan with 1 teaspoon oil, sauté the red onion, garlic, bell pepper, and dried chilis until fragrant.
Add the sauce to the pan and cook for 10-15 seconds.
Add the cooked cauliflower and cashews, and stir to coat well with the sauce.
