Kung Pao Cauliflower Stir Fry with rice
Ingredients #
Batter #
- 1/2 cup chickpea flour
- 4 Tbsp cornstarch
- 1/2 cup almond milk
- 1/2 Tbsp soy sauce
- 1 head of cauliflower cut into bite-sized florets
Sauce #
- 1/2 cup of water
- 3 Tbsp soy sauce
- 2 Tbsp rice vinegar
- 2 Tbsp maple syrup
- 1 Tbsp cornstarch
- 1/2 tsp smoked paprika
For the skillet #
- 2 tsp oil or water
- 4 cloves garlic minced
- 1 Tbsp fresh ginger minced
- 1 bell pepper sliced into fine strips
- 1 tsp sesame seeds
- fresh chives chopped
Directions #
Batter:
- Preheat oven to 425
- In a large bowl whisk together cornstarch, flour, milk, and soy sauce
- Let it sit for about 1 minute
- Add/toss the cauliflower florets
- Transfer the cauliflower to the prepared baking sheet and bake for 20 minutes
Skillet:
- Heat oil in a skillet
- Add garlic and ginger and sauté for 1 minute, stirring frequently
- Add pepper and sauté with a lid on for 5-6 minutes, stirring frequently
Sauce:
- In a medium bowl, combine water, soy sauce, rice vinegar, sugar, cornstarch, and smoked paprika, whisk
- Add sauce to skillet, 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