Kung Pao ‘宫保’ cauliflower by @woon.heng
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Recipe (yields 2-3 servings)
– 1 small head cauliflower, wash & cut into florets & pat dry with paper towels
– 1 small green bell pepper, cubed
– 1/2 small red onion, cubed
– 2 cloves garlic – sliced
– 1/4 cup [40g] dry roasted cashews
– 4 dried Thai chilis/red chilis, softened in hot water & drained
– oil for frying & cooking
– 3/4 cup [96g] all-purpose flour
– 1/2 – 3/4 cup ice-cold water
– 1/4 teaspoon salt
– a few shakes of white pepper
?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.
✅Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.
✅Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.
✅Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/
250°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)
✅To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sauté onion until translucent. Then add garlic, bell pepper, chili & continue to sauté until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower’s size.
✅Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.
*Please be sure to dry florets well before coating or the liquid will slowly thin down.