Kung Pao cauliflow
constituents
1 small head cauliflower, wash & cut into boutonnieres
small green bell pepper, cubed
/ 2 small red onion, cubed & 2 cloves garlic- sliced
/ 4 mug dry roasted cashews
4 dried Thai chilis red chilis
oil painting for frying and cooking
Batter constituents
Mix3/4 mug each- purpose flour,1/4 tablespoon swab, a many shakes of white pepper in a coliseum with 1 mug of cold water until well combined. The batter should be on the thicker side.
system
Dip cauliflower boutonnieres in batter, shake off redundant & shindig until golden brown.( I used a small saucepan) Drain redundant oil painting on a paper kerchief.
Singe interpretation grease a baking distance visage with oil painting, place bombarded cauliflower boutonnieres on the visage.
Singe at 485F until light golden brown for about 20- 25 mins, be sure to flip half & brush a boutonnieres with oil painting, if demanded. For the last many twinkles, you may embroil to get a friable texture)
Sauce constituents Mix together1/2 teaspoon dark soy sauce,1/2 teaspoon sugar, 2 soupspoons soy sauce & 1 teaspoon Chinese cuisine wine/ sherry in a coliseum & set away.
In a heated nonstick visage with 1 tablespoon oil painting, sauté onion, garlic, bell pepper, dried chilis until ambrosial. Add sauce and cook admixture for 10- 15 seconds. also, add cauliflower boutonnieres, cashews, and fleece cauliflower well with the sauce..