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
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.
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!