General Tso's Cauliflower

Photo by Maridee C.
Adapted from bakeaholicmama.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bakeaholicmama.com

Ingredients

  • For the cauliflower:

  • 1

    large head of cauliflower cut into florets

  • 2

    tsp sesame oil

  • 1

    egg

  • 1/3

    cup corn starch

  • 3

    tbs soy sauce

  • peanut oil for frying

  • For the sauce:

  • 2 1/2

    tsp minced ginger root

  • 3

    cloves of minced garlic

  • 1 1/2

    cups vegetable stock

  • 1/3

    cup soy sauce

  • 2

    tbs cornstarch

  • 2

    tsp garlic chili sauce ( you can find this in the Asian isle at most grocery store)

  • 1/4

    cup brown sugar, loosely packed

  • 1

    tbs sesame oil

  • 1

    tbs peanut oil

  • White rice and steamed broccoli for serving

  • Green onions for garnish

Directions

To prepare your cauliflower, in a medium mixing bowl mix together cornstarch, soy sauce, sesame oil, and egg until a you form a batter. Should be a tad thick but not quite as thin as pancake batter. Toss cauliflower in batter until evenly coated. Set aside for about 15-20 minutes. In a heavy bottomed fry pan, add 2 tbs of peanut oil and heat until the pan is hot. Toss in cauliflower florets and fry over medium heat until evenly browned on all sides. Do not over crowd! If you need to make them in batches, remove cauliflower from pan an place on a paper towel while you repeat the process (making sure to use more peanut oil as needed). Once cauliflower is prepared, start your sauce. In a separate sauce pan, add sesame oil and peanut oil with your garlic and ginger. Saute until fragrant. Mix in remaining sauce ingredients and whisk constantly over medium high heat, until it comes to a low boil. Once sauce has thickened, add to the fry pan you cooked your cauliflower in and toss with fried cauliflower. Over medium low heat, toss the cauliflower until it is evenly coated in the sauce. Serve over white rice and with a side of steamed broccoli.Garnish with green onions.

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