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Kung Pao ‘宫äæ’ cauliflowerā£ by @woon.heng š Whoād you share it with? Get the recipe:
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Recipe (yields 2-3 servings)ā£ā£
š±Ingredientsā£ā£
– 1 small head cauliflower, wash & cut into floretsā£ & pat dry with paper towels ā£
– 1 small green bell pepper, cubedā£ā£
– 1/2 small red onion, cubedā£
– 2 cloves garlic – slicedā£ā£
– 1/4 cup [40g] dry roasted cashewsā£ā£
– 4 dried Thai chilis/red chilisā£, softened in hot water & drainedā£
– oil for frying & cookingā£ā£
ā£š±Batter ā£
– 3/4 cup [96g] all-purpose flourā£
– 1/2 – 3/4 cup ice-cold waterā£
– 1/4 teaspoon saltā£
– a few shakes of white pepperā£
š±Sauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.ā£ā£
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Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.ā£
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Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190Ā°C & I used a small saucepan). Then drain on paper towels.ā£
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Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/ā£
250Ā°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)ā£
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To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sautĆ© onion until translucent. Then add garlic, bell pepper, chili & continue to sautĆ© until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower’s size.ā£
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Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.ā£
*Please be sure to dry florets well before coating or the liquid will slowly thin down ā£
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