Spicy Kung Pao Cauliflower with Cashews and Veggies
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/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 of 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 3/4 cup all-purpose flour, 1/4 teaspoon salt, a few shakes of white pepper with 1 cup cold water until well combined to make batter.
Dip cauliflower florets in batter, shake off excess, and fry until golden brown. Drain excess oil on a paper towel. (For bake version: grease a baking sheet with oil, place battered cauliflower on the pan, bake at 485F for 20-25 minutes, flip halfway and brush with oil if needed; broil for the last few minutes for crispier texture.)
Mix 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 in a bowl.
In a heated nonstick pan with 1 teaspoon oil, sauté onion, garlic, 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 coat everything well with the sauce.
