General Tso's Cauliflower
Ingredients:
1 head cauliflower, cut into large florets
1 tablespoon cornstarch
1 teaspoon baking soda
Salt, to taste
3/4 cup water
1 cup rice flour
Vegetable oil, for frying
Sauce:
1/4 cup vegetable stock
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons Chinese cooking wine
2 teaspoons sesame oil
3 tablespoons sugar
1 tablespoon cornstarch
1 tablespoon water
5 dried red chilies
Toasted sesame seeds, for garnish
Thinly sliced scallions, for garnish
Steps
In a large bowl, mix together the cornstarch, baking soda, salt, water and rice flour until it forms a batter. Toss in the cauliflower and fold together until well coated.
In a large heavy-bottomed pot, heat the oil to 375 degrees. Fry the cauliflower in batches until golden brown, about 3 minutes. Transfer to a plate lined with paper towels to drain.
In a small saucepan, add all of the sauce ingredients except the chilies. Whisk together until everything is combined. Bring to a boil and whisk occasionally until sauce thickens, about 2 minutes. Add the dried chilies and simmer for 2 more minutes. Remove from heat.
Add the cauliflower to the sauce and toss to coat. Sprinkle with thinly sliced scallions and sesame seeds as garnish.
1 head cauliflower, cut into large florets
1 tablespoon cornstarch
1 teaspoon baking soda
Salt, to taste
3/4 cup water
1 cup rice flour
Vegetable oil, for frying
Sauce:
1/4 cup vegetable stock
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons Chinese cooking wine
2 teaspoons sesame oil
3 tablespoons sugar
1 tablespoon cornstarch
1 tablespoon water
5 dried red chilies
Toasted sesame seeds, for garnish
Thinly sliced scallions, for garnish
Steps
In a large bowl, mix together the cornstarch, baking soda, salt, water and rice flour until it forms a batter. Toss in the cauliflower and fold together until well coated.
In a large heavy-bottomed pot, heat the oil to 375 degrees. Fry the cauliflower in batches until golden brown, about 3 minutes. Transfer to a plate lined with paper towels to drain.
In a small saucepan, add all of the sauce ingredients except the chilies. Whisk together until everything is combined. Bring to a boil and whisk occasionally until sauce thickens, about 2 minutes. Add the dried chilies and simmer for 2 more minutes. Remove from heat.
Add the cauliflower to the sauce and toss to coat. Sprinkle with thinly sliced scallions and sesame seeds as garnish.