Kung Pao Cauliflower Bowl
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
- oil for frying and cooking
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, ensuring the batter is on the thicker side.
Dip cauliflower florets in the batter, shake off excess, and fry until golden brown, then drain excess oil on a paper towel; alternatively, bake on a greased sheet pan at 485°F until golden brown, flipping halfway and brushing with oil if needed.
Mix the sauce ingredients together 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 and cook the mixture for 10-15 seconds.
Add the fried or baked cauliflower and cashews, and coat well with the sauce.
Serve warm with your favorite grain.
