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 .
Prep: 10 mins
Cook: 15 mins
Yields: 4 Servings
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.