General Tso’s Cauliflower, or Chicken or Pork, or Shrimp

Level: Intermediate Prep Time: 20 minutes Cook Time: 30 minutes Yield: 6 Servings

Ingredients

Marinadeㅤ ㅤ

• 1 medium head of Cauliflower (substitute 1.5 lbs Chicken, Pork or Shrimp)

• 1 tsp salt

• 1/2 tsp white pepper

• 1 tbsp Shaoxing cooking wine

• 4 Large egg white

• 1 tsp baking powder

• 1 cup corn starch

• 1/2 cup flour

• 4 tbsp water

• 2 tbsp cooking oil

Sauce ㅤ

• 1 1/2 cups chicken broth

• 2 tbsp light soy sauce

• 2 tsp dark soy sauce

• 1 tbsp oyster sauce

• 1/2 cup sugar

• 3 tbsp white vinegar

• 2 tbsp Shaoxing cooking wine

• 2 tbsp potato starch

• 6 dried red chilies

Stir-fry ㅤ ㅤ ㅤ

• 4 tbsp cooking oil

• 6 cloves garlic

• 8-10 slices ginger

• 4 stalks green onions, Cut Into 1/2 Inch Pieces.

Garnish ㅤ ㅤ ㅤ ㅤ

• 1 tsp sesame seeds

Directions

1. Cut the cauliflower into 1 1/2 inch florets

2. To the cauliflower pieces, add salt, white pepper, Shaoxing wine, egg whites, baking powder, cornstarch, flour, cold water, and cooking oil. (add oil as needed; don’t pour all at once). (The cauliflower must be covered with batter

3. Mix and let marinate for 10–15 minutes

4. In another bowl, add chicken broth, light soy sauce, dark soy sauce, oyster sauce, sugar, white vinegar, Shaoxing wine, and starch. Cut the dried chilies into small sections; remove and discard seeds and add to the sauce mixture. Set aside

5. In a frying pan, add oil. When the oil temperature reaches 300°F/150°C, put the cauliflower pieces into the pan piece by piece; fry over medium-low heat for 2–3 minutes or until they float to the surface. Do in batches if needed

6. Remove from oil and allow to drain

7. When the oil temperature rises back to 300°C/150°F again, put the cauliflower in and re-fry about 30 seconds. Quickly strain it out of the oil and place it on a paper towel to drain excess oil. (It is best to use medium-low heat when frying. Refrying ensures a crispy light coating

8. Pour oil in a 12-inch pan. Add garlic slices, ginger slices, and spring onions; stir-fry

9. Mix the sauce and pour into the pan, keep stirring as it thickens

10. Place the fried cauliflower pieces into the thickened sauce and toss to completely covers the cauliflower

11. Serve the cauliflower on a plate with sesame seeds garnish

NOTES:

• Substitute 1.5 pounds chicken, shrimp or pork for the cauliflower

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