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Vegan Kung Pao Cauliflower Stir Fry Over Rice

Name: Vegan Kung Pao Cauliflower Stir Fry Over Rice
Cuisine: Chinese
Ingredients: 1 small head cauliflower, cut into 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; 3/4 cup all-purpose flour; 1/4 teaspoon salt; a few shakes of white pepper; 1 cup cold water; 1/2 tablespoon dark soy sauce; 1/2 tablespoon sugar; 2 tablespoons soy sauce; 1 tablespoon Chinese cooking wine or sherry

Stir-fryVeganMain DishesEasy MealsHealthy lunchesDairy-freeChinese

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Vegan Meal Prep

447 recipes

Ingredients

1 small head cauliflower, cut into 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 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 3/4 cup all-purpose flour, 1/4 teaspoon salt, a few shakes of white pepper, and 1 cup 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 paper towels
For the baked version, grease a baking sheet, place the battered cauliflower florets on it, and bake at 485°F for 20-25 minutes, flipping halfway and brushing with oil if needed; broil for the last few minutes for crispiness
Mix 1/2 tablespoon dark soy sauce, 1/2 tablespoon sugar, 2 tablespoons soy sauce, and 1 tablespoon Chinese cooking wine or sherry; 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 cooked cauliflower florets and cashews, and coat well with the sauce