Crispy Kung Pao Cauliflower Stir Fry
Ingredients
- 1 small head cauliflower, florets
- 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 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
Prepare the batter by mixing all-purpose flour, salt, white pepper, and cold water until well combined; the batter should be thick
Dip the cauliflower florets in the batter, shaking off excess
Fry the battered cauliflower 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 and sauté onion, garlic, bell pepper, and dried chilis until fragrant
Add the sauce and cook for 10-15 seconds
Add the fried cauliflower florets and cashews, then coat well with the sauce
Baking option
Preheat oven to 485°F and grease a baking sheet pan with oil
Place the battered cauliflower florets on the pan
Bake for 20-25 minutes, flipping halfway and brushing with oil if needed, until light golden brown
For the last few minutes, broil to achieve a crispier texture
Serving suggestion
Serve over steamed rice
