Crispy Vegan 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 red chilies
- vegetable oil, as needed
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
Mix the batter ingredients in a bowl until well combined to form a thick batter
Dip cauliflower florets in the batter, shaking off excess
Fry the battered cauliflower in hot oil until golden brown
Drain the fried cauliflower on paper towels
Mix the sauce ingredients in a bowl and set aside
Heat 1 teaspoon oil in a nonstick pan
Sauté onion, garlic, bell pepper, and dried chilies until fragrant
Add the sauce mixture and cook for 10 to 15 seconds
Add the fried cauliflower and cashews, then coat well with the sauce
Baking option
Preheat oven to 485°F
Grease a baking sheet with oil
Place battered cauliflower florets on the baking sheet
Bake for 20 to 25 minutes, flipping halfway and brushing with oil if needed
Broil for the last few minutes to achieve a crispier texture
Serving
Serve over steamed rice
