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flame30–60 mins
Kung Pao Cauliflower
Prep20 minutes
Cook30 minutes
Serves2
Ingredients
- 1 medium-sized cauliflower head yields about 4-5 cups of florets
- 4 slices of ginger
- 4 dried chilies cut into smaller bits and remove the seeds
- 3 cloves of garlic, finely chopped
- 1/4 cup chopped bell pepper
- 1/4 cup chopped red onion
- 1/4 cup toasted cashews or nuts of choice
- 3/4 cup all-purpose or gluten-free flour
- 1 cup cold water
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 2 tablespoons soy sauce
- 2 tablespoons dark soy sauce thin version (see notes)
- 2 tablespoons ShaoXing cooking wine or vegetable broth
- 1 tablespoon Chinese black vinegar
- 1 tablespoon sugar
Instructions
- Prepare the sauce. Mix all the sauce ingredients in a bowl until well combined. Set aside
- Prepare the cauliflower. Cut the cauliflower into bite-sized florets and rinse them over cold water. Let them drain in a colander.
- Prepare the batter. In a large bowl, whisk together flour, salt, white pepper, and water until well combined.
- Dredge cauliflower florets in the batter and shake off excess. Fry or air fry the florets until golden brown.
- Transfer the fried florets onto some paper towels to absorb excess oil (if using the fry method).
- Heat a large wok or pan and add in a spoonful of oil. Sauté chili until fragrant over low heat, then add in the ginger and sauté until fragrant. Continue to do the same for garlic.
- Add in the bell pepper, red onion, and stir fry for another minute.
- Whisk the sauce again (corn starch may have set at the bottom of the bowl) and pour into the above mixture. Then, continue to cook until the sauce is slightly reduced and thickened.
- Add in the cauliflower florets and quickly toss to coat the florets with sauce. Taste test and season accordingly.
- Finally, fold in the toasted cashews and give it a quick toss. Serve warm and enjoy!
Originally published at food52.com. Reproduced for personal collection.