Kung Pao cauliflower⁣ recipe

Kung Pao cauliflower⁣ recipe is a scrumptious and nutritious twist on a traditional Chinese dish. This vegetarian and vegan-friendly recipe captures the essence of Kung Pao flavors, historically associated with chicken, and transforms it into a mouthwatering cauliflower pride. In this text, we can discover the art of creating Kung Pao cauliflower, from the important substances to serving recommendations. By the quit, you may have a comprehensive know-how of a way to create this delectable dish at domestic.

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

Kung Pao cauliflower⁣ recipe

Dip the cauliflower florets into the batter, shaking off any excess, and fry until golden brown. (I used a small pot) Drain excess oil with paper towels.
(Baked variation: Grease a baking sheet and top with breaded cauliflower florets.
Bake at 485F for about 20-25 minutes until light golden brown. Make sure to turn the florets halfway and brush the florets with oil if necessary. You can grill it for the last few minutes for a crispier texture. )⁣
Sauce ingredients: Mix 1/2 tablespoon dark soy sauce, 1/2 tablespoon sugar, 2 tablespoons soy sauce and 1 tablespoon cooking wine/sherry in a bowl and set aside. ⁣
Add 1 teaspoon oil to a heated nonstick pan and sauté onions, garlic, cayenne pepper and dried chilies until fragrant. Add the sauce and let the mixture cook for 10-15 seconds. Then add the cauliflower florets and cashews and baste the cauliflower with the sauce.

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