Empty My Fridge
Tasty and Flavorful Kung Pao Cauliflower - 宫保花椰菜
Ingredients
- Cauliflower1
- Ginger4 slices
- Dried chili4
- Garlic3 cloves
- Bell pepper · chopped¼ cups
- Red onion · chopped¼ cups
- Cashew · toasted¼ cups
- All-purpose¾ cups
- Salt½ tsp
- White pepper¼ tsp
- Soy sauce2 tbsp
- Dark soy sauce2 tbsp
- Shaoxing wine2 tbsp
- Vinegar1 tbsp
- Sugar1 tbsp
- Cornstarch1 tbsp
Instructions
- Mix all the sauce ingredients in a bowl until well combined and set aside.
- Cut the cauliflower into bite-sized florets, rinse them under cold water and drain in a colander.
- In a large bowl, whisk the flour, salt, white pepper and water until smooth.
- Coat the florets in the batter and shake off the excess. Deep-fry or air-fry until golden brown. If deep-frying, drain on paper towels.
- Heat a large wok or pan with a spoonful of oil. Stir-fry the dried chilies over low heat until fragrant, then add the ginger and cook until fragrant, then the garlic.
- Add the bell pepper and red onion and stir-fry for 1 minute.
- Whisk the sauce again, pour it in and cook until slightly reduced and thickened.
- Add the cauliflower and toss to coat. Taste and adjust the seasoning.
- Fold in the toasted cashews, toss briefly and serve warm.
Summarized from WoonHeng's video. Watch it for the details.
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GarlicOnionGingerBell pepperRed onionCashewCauliflower
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