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 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 with cold water until well combined to form a thick batter.
Dip cauliflower florets in the batter, shake off excess, and fry in oil until golden brown. Drain on a paper towel.
For a baked version, grease a baking sheet, place battered cauliflower on it, bake at 485°F for 20-25 minutes, flipping halfway and brushing with oil if needed; broil for a crispier texture in the last few minutes.
Mix the sauce ingredients together in a bowl and set aside.
In a heated nonstick pan with 1 teaspoon oil, sauté the 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 florets and cashews, and stir to coat everything with the sauce.
Cut the cauliflower, bell pepper, red onion, and garlic into appropriate sizes if not already done
