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Kung Pao ‘宫保’ cauliflower?
Happy Monday, hope everyone had a great weekend?. If you like spicy food, you’ll love this simpler version of Kung Pao dish. Made with caramel soy sauce/dark soy sauce and dried Thai chilis, this dish is better than takeout.??
Recipe (yields 2-3 servings)
Ingredients:
~ 1 small head cauliflower, wash & cut into florets
~ 1 small green bell pepper, cubed
~ 1/2 small red onion, cubed & 2 cloves garlic – sliced
~ 1/4 cup dry roasted cashews
~ 4 dried Thai chilis/red chilis
~ oil for frying and cooking
?Batter ingredients: Mix 3/4 cup all-purpose flour, 1/4 teaspoon salt, a few shakes of white pepper in a bowl with 1 cup of cold water until well combined. The batter should be on the thicker side.
✔️Dip cauliflower florets in batter, shake off excess & fry until golden brown. (I used a small saucepan) Drain excess oil on a paper towel. (Bake version: grease a baking sheet pan with oil, place battered cauliflower florets on the pan. Bake at 485F until light golden brown for about 20-25 mins, be sure to flip halfway & brush a florets with oil, if needed. For the last few minutes, you may broil to get a crispier texture)
?Sauce ingredients: Mix together 1/2 tablespoon dark soy sauce, 1/2 tablespoon sugar, 2 tablespoons soy sauce & 1 tablespoon Chinese cooking wine/sherry in a bowl & set aside.
✔️In a heated nonstick pan with 1 teaspoon oil, sauté onion, garlic, bell pepper, dried chilis until fragrant. Add sauce and cook mixture for 10-15 seconds. Then, add cauliflower florets, cashews, and coat cauliflower well with the sauce.
Serve warm with your favorite grain.☺️ Have a wonderful #meatlessmonday everyone
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@veganbowls
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