Z General Tso Cauliflower
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 371.7
- Total Fat: 21.7 g
- Cholesterol: 62.0 mg
- Sodium: 1,591.1 mg
- Total Carbs: 38.8 g
- Dietary Fiber: 4.2 g
- Protein: 7.3 g
View full nutritional breakdown of Z General Tso Cauliflower calories by ingredient
Introduction
Fabulous tasting as a main dish or side.Great leftover as well. Fabulous tasting as a main dish or side.
Great leftover as well.
Number of Servings: 6
Ingredients
-
Cauliflower:
.5 cup Flour, white
.5 cup Cornstarch
3/4 tsp Baking Powder
1 tsp Salt
2 large Egg, fresh, whole, raw
3 tbsp Soy Sauce
1 tbsp Rice Vinegar
1/2 cup Canola Oil
1 large Cauliflower, cut into florets
Sauce
2 tsp Sesame Oil
1/4 cup, chopped Onions
3 cloves Garlic minced
3 tsp Ginger minced
1/4 cup Soy Sauce
1/4 cup water
dash of red pepper flakes
3 tbsp Rice Vinegar
2 tbsp Mirin
3 tbsp Sugar
1/4 cup Cornstarch
Directions
Whisk together the first seven ingredients. Thin the batter with a little water if needed.
Heat the oil in a wok until very hot.
Dip each piece of cauliflower fully into the batter then place in the oil.
Pan fry the cauliflower until golden on all sides, about 4 to 5 minutes.
Remove from the oil and drain on absorbent paper towels.
In a medium pot, heat the sesame oil and add the onions, garlic, ginger and red pepper flakes and cook 1 to 2 minutes.
Add the soy sauce, water, rice vinegar and mirin and simmer for 5 minutes.
In a separate bowl, whisk the corn starch and sugar to combine. Pour in about 1/4 cup of the sauce and stir until the mixture is smooth and lump free.
Add to the sauce and simmer until the mixture thickens.
Add the cauliflower and toss to coat.
Serving Size: Makes 6 main dish meals or 9 side dishes
Heat the oil in a wok until very hot.
Dip each piece of cauliflower fully into the batter then place in the oil.
Pan fry the cauliflower until golden on all sides, about 4 to 5 minutes.
Remove from the oil and drain on absorbent paper towels.
In a medium pot, heat the sesame oil and add the onions, garlic, ginger and red pepper flakes and cook 1 to 2 minutes.
Add the soy sauce, water, rice vinegar and mirin and simmer for 5 minutes.
In a separate bowl, whisk the corn starch and sugar to combine. Pour in about 1/4 cup of the sauce and stir until the mixture is smooth and lump free.
Add to the sauce and simmer until the mixture thickens.
Add the cauliflower and toss to coat.
Serving Size: Makes 6 main dish meals or 9 side dishes