1 small head cauliflower, wash & cut into florets
1 small green bell pepper, cubed
1/2 small red onion, cubed & 2 cloves garlic – sliced
1/4 cup dry roasted cashews
4 dried Thai chilis/red chilis
oil for frying and cooking
Mix 3/4 cup all-purpose flour, 1/4 teaspoon salt, a few shakes of white pepper in a bowl with 1 cup of cold water until well combined. The batter should be on the thicker side.
Dip cauliflower florets in batter, shake off excess & fry until golden brown. (I used a small saucepan) Drain excess oil on a paper towel. (Bake version: grease a baking sheet pan with oil, place battered cauliflower florets on the pan.
Bake at 485F until light golden brown for about 20-25 mins, be sure to flip halfway & brush a florets with oil, if needed. For the last few minutes, you may broil to get a crispier texture)
Mix together 1/2 tablespoon dark soy sauce, 1/2 tablespoon sugar, 2 tablespoons soy sauce & 1 tablespoon Chinese cooking wine/sherry in a bowl & set aside.
In a heated nonstick pan with 1 teaspoon oil, sauté onion, garlic, bell pepper, dried chilis until fragrant.
Add sauce and cook mixture for 10-15 seconds. Then, add cauliflower florets, cashews, and coat cauliflower well with the sauce. .
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