General Tso’s Cauliflower

By Leslie Blythe  , , ,   

December 27, 2017

This General Tso's Cauliflower is a lightened-up version of this classic takeout. It's every bit as delicious and satisfying as the fried version. Plus, it pleases vegetarians and meat-eaters alike
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  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 4 Servings

Ingredients

½ cup water

2 tablespoons hoisin sauce

1 tablespoon reduced-sodium soy sauce

1 tablespoon Chinese rice wine or dry sherry

1 tablespoon rice vinegar

1 tablespoon cornstarch

3 tablespoons canola oil

4 cups small cauliflower florets

2 scallions, sliced

2 cloves garlic, minced

Crushed red pepper, optional

Directions

1Combine water, hoisin, soy sauce, rice wine (or sherry), rice vinegar and cornstarch in a small bowl. Set aside.

2Heat oil in a large nonstick skillet over medium-high heat. Add cauliflower and cook, stirring occasionally, until beginning to brown, 4 to 6 minutes. Add scallions and garlic; cook, stirring, until fragrant, about 15 seconds. Whisk the reserved sauce and add it to the pan; cook, stirring, until thick and coating the cauliflower, about 1 minute. Serve sprinkled with crushed red pepper, if desired.

Recipe adapted from EatingWell.com, October 2017

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2 Reviews

Jann

December 30, 2019

This is terrific! We tried it tonight. Might add cashews and pineapples next time, as well. Thanks for the delicious recipe, Leslie!

Sharon McGagh

December 28, 2017

I turned on the video eagerly anticipating seeing and hearing you, next time can you be in the frame too??

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