Kung Pao ‘宫保’ cauliflower by woon.heng 💚 Who’d you share it with? Get the recipe:
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Recipe (yields 2-Three servings)
– 1 small head cauliflower, wash & reduce into florets & pat dry with paper towels
– 1 small inexperienced bell pepper, cubed
– half small crimson onion, cubed
– 2 cloves garlic – sliced
– 1/four cup [40g] dry roasted cashews
– four dried Thai chilis/crimson chilis, softened in scorching water & drained
– oil for frying & cooking
– 3/four cup [96g] all-purpose flour
– half – 3/four cup ice-cold water
– 1/four teaspoon salt
– just a few shakes of white pepper
🌱Sauce Combine collectively 2 tablespoons soy sauce/tamari, half tablespoon thick darkish soy sauce (for colour), half tablespoon sugar & Three tablespoons Chinese language cooking wine/sherry/broth in a bowl & put aside.
✅Place batter elements in a big mixing bowl & stir to mix. The batter needs to be thick like a pancake batter.
✅Dredge florets in batter, shake off extra & fry till 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 till mild golden brown for about 20-25 minutes, make sure to flip midway. For the previous couple of 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 till translucent. Then add garlic, bell pepper, chili & proceed to sauté till aromatic. Slowly pour within the sauce & cook dinner to scale back it barely. Please modify the sauce primarily based on the cauliflower’s measurement.
✅Lastly, add the cauliflower florets, cashews & shortly toss them with the sauce till all included. Serve with rice for a scrumptious meal.
*Please make sure to dry florets effectively earlier than coating or the liquid will slowly skinny down