This recipe was created to taste a bit like the Orange Chicken that is served in Chinese restaurants. The flavor is wonderful and the texture of the Cauliflower really holds up to your fork!
Orange Cauliflower
Adapted web recipe
1 large
head of cauliflower, cut into bit sized pieces
2 teaspoons
sesame oil
1 egg
replacer
1/3 cup
corn starch
3 tablespoons
soy sauce
1 teaspoon
minced ginger
2 cloves
garlic, finely minced
2-3 tablespoons
oil
Sauce:
1 teaspoon
fresh orange zest
1 tablespoon
fresh orange juice
2 tablespoons
soy sauce
2 tablespoons
water
1/4 cup
sugar
1/4 cup
rice wine vinegar (or dry sherry)
1/4 cup
vegetable broth
2 tablespoons
corn starch
Sliced green onions and toasted sesame seeds for topping
In a large bowl combine the oil, egg replacer, 3 tablespoons
soy sauce and corn starch until a thin batter forms. Toss in the cauliflower and let sit while you make the
sauce, tossing every few minutes to coat all pieces.
In a small bowl whisk together all the ingredients for the
sauce except the broth and corn starch.
In a separate bowl, combine the broth and corn starch and whisk till no
more clumps. Combine with the
other sauce ingredients. Set
aside.
Heat a large wok over medium high heat, add 2 tablespoons of
canola oil and begin to fry the cauliflower on all sides, in batches, making
sure not to crowd the pan (approximately 1-2 minutes per side). Once all the cauliflower is all cooked
remove any excess oil from pan and wipe clean.
Return pan to heat and all 1 teaspoon of oil. Add the ginger and garlic to pan and
stir, cooking for 30 seconds, until very fragrant. Pour in the sauce and stir constantly until it begins to
thicken. Remove from heat and
gently toss in the cauliflower, turning to coat evenly. Garnish with green onions and toasted
sesame seeds if desired. Serve
immediately.
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