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Kung Pao cauliflower⁣ by woon.heng 🔥 Excellent over some steamed rice for a scrumptious meal! Recipe under: ⁣Components:⁣
1 small head cauliflower, wash & reduce into florets⁣
1 small inexperienced bell pepper, cubed⁣
half small crimson onion, cubed & 2 cloves garlic – sliced⁣
1/four cup dry roasted cashews⁣
four dried Thai chilis/crimson chilis⁣
oil for frying and cooking⁣

Batter substances: Combine 3/four cup all-purpose flour, 1/four teaspoon salt, a couple of shakes of white pepper in a bowl with 1 cup of chilly water till properly mixed. The batter must be on the thicker facet.
Dip cauliflower florets in batter, shake off extra & fry till golden brown. (I used a small saucepan) Drain extra oil on a paper towel. (Bake model: grease a baking sheet pan with oil, place battered cauliflower florets on the pan. Bake at 485F till gentle golden brown for about 20-25 minutes, you should definitely flip midway & brush a florets with oil, if wanted. For the previous few minutes, chances are you’ll broil to get a crispier texture) ⁣Sauce substances: Combine collectively half tablespoon darkish soy sauce, half tablespoon sugar, 2 tablespoons soy sauce & 1 tablespoon Chinese language cooking wine/sherry in a bowl & put aside.⁣

In a heated nonstick pan with 1 teaspoon oil, sauté onion, garlic, bell pepper, dried chilis till aromatic. Add sauce and cook dinner combination for 10-15 seconds. Then, add cauliflower florets, cashews, and coat cauliflower properly with the sauce. .

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