Kung Pao Cauliflower



Ingredients
Batter:


  1. 1/2 cup chickpea flour (60 g) 
  2. 4 tbsp cornstarch (30 g)
  3. 1/2 cup plant-based milk (120 ml)
  4. 1/2 tbsp soy sauce 
  5. 1 medium head of cauliflower cut into bite-sized florets (600 g)


Sauce:


  1. 1/2 cup of water (120 ml)
  2. 3 tbsp soy sauce
  3. 2 tbsp rice vinegar
  4. 2 tbsp maple syrup
  5. 1 tbsp cornstarch
  6. 1/2 tsp smoked paprika
  7. 1/4-1/3 tsp cayenne pepper OR 4-6 dried chilies 
  8. For the skillet:
  9. 2 tsp oil or water
  10. 4 cloves garlic minced
  11. 1 tbsp fresh ginger minced
  12. 3/4-1 tsp peppercorns
  13. 1 small/medium bell pepper sliced into fine strips
  14. 1 tsp sesame seeds
  15. fresh chives chopped
  16. peanuts (optional)



Instructions
Batter:


  • Preheat oven to 425 degrees F (220 degrees C) and line a large baking sheet with parchment paper. In a large bowl whisk together cornstarch, chickpea flour, plant-based milk, and soy sauce. Let it sit for about 1 minute, then add the cauliflower florets.
  • Toss until all cauliflower florets are coated with batter. Transfer the cauliflower to the prepared baking sheet and bake in the oven for about 20 minutes


Skillet:


  • Heat oil (or water) in a skillet over low to medium heat, add garlic, ginger, peppercorns. Saute for 1 minute, stirring frequently to avoid burning.
  • Next, add bell pepper and saute with a lid on for a further 5-6 minutes, stirring frequently. Add more water if necessary (I used 1 tbsp).


Sauce:


  • Meanwhile, prepare the sauce. In a medium/large bowl, combine water, soy sauce, rice vinegar, sugar, cornstarch, smoked paprika, and cayenne. Whisk.
  • Pour the sauce into the skillet. Bring to a boil and let simmer on low heat for 1 minute. Add the roasted cauliflower florets and toss to coat.
  • Transfer back to the baking sheet and bake for a further 10-15 minutes if you like the cauliflower to be crispy OR enjoy immediately.
  • Serve with rice or rice noodles. Garnish with sesame seeds, fresh chives and peanuts (optional). Enjoy!

Komentar

Posting Komentar

Postingan populer dari blog ini

THE BEST EVER GRILLED CHICKEN MARINADE

Gambar
Ingredients ½ cup oil ½ cup balsamic vinegar ¼ cup soy sauce ¼ cup Worcestershire sauce 1/8 cup lemon juice ¾ cup brown sugar 2 Tbsp fresh rosemary 2 tbsp Dijon mustard 1 tsp ground black pepper 2 tsp garlic powder 6 chicken breasts or 3.5 lb chicken Instructions Combine all ingredients in a large ziplock bag. Add chicken to the bag and place the closed ziplock bag in a large bowl and put in the fridge. (The bowl will keep it from making a huge mess in case the bag leaks) Marinade for at least 8 hours or overnight and grill! Enjoy! (I do not add any extra salt to my chicken marinade because salt will dry the chicken out. ALWAYS salt the chicken AFTER you grill it to ensure. It will need a good bit of salt after it is done) Source: https://www.auntbeesrecipes.com/2017/06/the-best-ever-grilled-chicken-marinade.html
Baca selengkapnya

Creamy Chicken Enchiladas with White Sauce

Gambar
Ingredients 2 cups shredded, cooked chicken can use a store-bought rotisserie chicken 10 flour tortillas (taco size) 2 cups shredded Monterey Jack cheese (or mozzarella) 3 tbsp butter 3 tbsp flour 2 cups chicken broth 1 cup sour cream 1 (4 oz) can diced green chiles salt & pepper & Adobo seasoning, to taste Instructions Preheat oven to 350F degrees. Spray 9 x 13 baking dish with nonstick cooking spray. You can cook your chicken a couple of ways. You can roast a couple of chicken breasts in the oven. Just drizzle a bit of olive oil on them and season with salt and pepper and cook for about 35-45 minutes. Or you can boil your chicken until cooked. Or you could use a store bought rotisserie chicken. It just depends on how much time you have to prepare this and what flavor you want from your chicken. The roasted and rotisserie chicken are going to give you the most flavor. Once chicken is cooked, you'll want to shred it using two forks. Or if you have
Baca selengkapnya

Strawberry Banana Cheesecake Salad

Gambar
ingredients: 1 (8-ounce) package cream cheese, softened 1 (3.4 ounce) package instant cheesecake pudding, unprepared 1-1/4 cups Simply Pure Vanilla Coffee Creamer 2 pounds strawberries, hulled and sliced 3 medium bananas, cut into coins 2 tablespoons fresh lemon juice instructions In a medium tall bowl, using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up. Add dry pudding mix. Beat until well combined. With mixer running slowly add creamer to the cream cheese mix. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese. Continue until all of the creamer has been added to the cream cheese. Whip until smooth. In a large bowl, combine sliced strawberries, banana coins and lemon juice. Stir until all the fruit is coated with lemon juice. Add cheesecake mixture to fruit. Gently fold cheesecake mixture int
Baca selengkapnya