Orange Chickenless Cauliflower

Von Seonkyoung Longest · 40 Min.

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Zubereitung

1. 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.
2. 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.
3. Heat frying oil to 350°F (177°C).
4. 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.
5. 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.
6. Heat a large wok over high heat with the cooking oil, garlic and ginger, and stir-fry for about 30 seconds until fragrant.
7. Stir the sauce mixture well, since the starch settles, then pour it into the wok and boil for 1 minute.
8. Toss in the fried florets quickly, remove from heat, garnish with sesame seeds and serve immediately.

Zusammengefasst aus dem Video von Seonkyoung Longest. Schau es dir für die Details an.

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