Crispy 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, as needed
Batter
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- white pepper, a few shakes
- 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; the batter should be thick
Dip the cauliflower florets in the batter, shaking off any excess
Fry the battered cauliflower in hot oil until golden brown, then drain on paper towels
Mix the sauce ingredients in a bowl and set aside
Heat 1 teaspoon oil in a nonstick pan over medium heat
Sauté the onion, garlic, bell pepper, and dried chilis until fragrant
Add the sauce mixture and cook for 10 to 15 seconds
Add the fried cauliflower florets and cashews, then coat well with the sauce
Baking option
Preheat the oven to 485°F and grease a baking sheet with oil
Place the battered cauliflower florets on the baking sheet
Bake for 20 to 25 minutes, flipping halfway through and brushing with oil if needed
For a crispier texture, broil for the last few minutes
Serving
Serve over steamed rice
