Empty My Fridge
Orange Chickenless Cauliflower Recipe
Ingredients
- Cauliflower1 head
- Soy sauce1 tsp
- Black pepper0.13 tsp
- Sambal1 tbsp
- Sugar1 tbsp
- Oyster sauce2 tbsp
- Hoisin sauce1 tsp
- Orange
- Rice wine vinegar1 tbsp
- Cornstarch1 tsp
- Chickpea flour½ cups
- Rice flour⅓ cups
- Salt
- Vegetable oil3 tbsp
- Garlic · chopped2 cloves
- Ginger · chopped2 tsp
- Sesame seed
Instructions
- Toss the cauliflower florets with 1 tsp soy sauce and the 1/8 tsp white pepper in a bowl and let them marinate for 10 minutes.
- Meanwhile, whisk the remaining 2 tbsp soy sauce, sambal, raw sugar, vegetarian oyster sauce, hoisin sauce, orange juice, rice vinegar and cornstarch in a bowl and set aside.
- Heat frying oil to 350°F (177°C).
- Whisk the chickpea flour, rice flour, a pinch of salt and pepper, then pour in 3/4 cup ice-cold water and whisk until smooth.
- Coat each floret in the batter and fry a few at a time, without crowding the pot, for about 5 to 6 minutes until fully cooked. Drain on a rack set over a baking pan.
- Heat a large wok over high heat with the cooking oil, garlic and ginger, and stir-fry for about 30 seconds until fragrant.
- Stir the sauce mixture well, since the starch settles, then pour it into the wok and boil for 1 minute.
- Toss in the fried florets quickly, remove from heat, garnish with sesame seeds and serve immediately.
Summarized from Seonkyoung Longest's video. Watch it for the details.
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