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Foodie Adventures: Recipe, General Tso’s Cauliflower

-RECIPE-

General Tso’s Cauliflower - Wednesday, October 15, 2014

I absolutely love this alternative to General Tso’s Chicken.  Don’t worry about missing the chicken… You won’t!

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First, let’s brown and cook the cauliflower. 

PAIR WITH: white rice and broccoli

PART 1

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Ingredients: 1 egg, soy sauce, peanut oil, sesame oil, corn starch, a head of cauliflower, ginger

Tools: a large sauce pan, large mixing bowl, large spoon, measuring units and strainer


1. Grab your egg, 3 tbs soy sauce, 2 tsp sesame oil, 1/3 cup corn starch and the head of cauliflower. 

2. Cut the cauliflower up into little florets. Then place it to the side while you use the other ingredients to make your batter. 

3. Pour everything EXCEPT the cauliflower into your mixing bowl and stir until the batter becomes fairly even and consistent.  

4. Place your medium pan on the stove on medium heat.  Allow it to heat up and take a generous amount (about 3 teaspoons) of peanut oil and spread it evenly around the pan.

5. Go back to your cauliflower florets and toss them in your batter.  Stir and mix until the batter is as evenly spread across the florets as you can get it.  Don’t worry, it won’t be perfect.  That’s okay.

6. When you’re ready to brown and cook the florets, grab your strainer and strain the batter from the florets.  Don’t over strain; you don’t have to get rid of every drop of batter.  We’re only doing this because if too much corn starch gets in your pan, you’ll have meaningless clumps of cornstarch in your batter.

7. Make sure your pan is hot and ready.

8. Then scoop the cauliflower in. 

9. Fry until the florets are well browned.  You won’t get all sides, girl, just make it pretty.

10. You can add peanut oil as needed (for frying).

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When that’s done, sit it to the side to prepare your sauce.

PART 2
Ingredients: ginger root, minced garlic, vegetable stock, soy sauce, cornstarch, garlic chili sauce, brown sugar, sesame oil, peanut oil, sesame seeds and green onions

Tools: a large sauce pan, a stirring soon and measuring units

1. Put your sauce pan on medium heat.

2.  Saute your 2 1/2 tsp minced ginger root  and 3 cloves of minced garlic  with your 1 tbs sesame oil, 1 tbs peanut oil,  in your sauce pan.  

3.  When the ginger and garlic hit your nose, add the rest of your ingredients to the sauce pan:

1 1/2 cups vegetable stock , 1/3 cup soy sauce, 2 tbs cornstarch, 2 tsp garlic chili sauce, and your 1/4 cup brown sugar.

3.  Stir and let the sauce simmer and thicken.  

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LASTLY

TOSS! your cooked cauliflower from PART 1 until your production from PART 2.

MIX & COVER! the cauliflower in the thick, yummy sauce. 


EAT! with white rice and steamed broccoli for serving.  Don’t forget to chop your green onions to add with your sesame seeds for a nice look (atop your finished cauliflower)!