Servings 4 servings
Ingredients
For the cauliflower:
- 1/3 cup cornstarch
- 1/3 cup all-purpose flour
- 6 cups cauliflower florets
- Vegetable oil, for frying
For the sauce:
- 1 Tablespoon cornstarch
- 1/4 cup soy sauce
- 2 Tablespoons vegetable oil
- 1/4 cup dried whole chilies
- 1 Tablespoon minced garlic
- 1 Tablespoon minced ginger
- 1/4 cup rice wine vinegar
- 1/4 cup hoisin sauce
- 1/4 cup packed light brown sugar
- 1 cup vegetable stock
- 1 Tablespoon sesame oil
- Sliced scallions, for garnishing
Instructions
Make the cauliflower:
- In a medium bowl, whisk together the cornstarch and flour with 1 teaspoon kosher salt and 1/8 teaspoon pepper. Add the cauliflower pieces to the bowl, tossing to coat.
- Add 2 to 3 inches of vegetable oil to a large heavy-bottomed stockpot set over medium-high heat. Line a plate with paper towels.
- Once the oil is hot, shake off any excess flour mixture from the cauliflower pieces and add them to the oil in batches. (See Note.)
- Cook the cauliflower in batches, turning as needed, until they golden brown. Using a slotted spoon, transfer the cooked cauliflower to the paper towel-lined plate then make the sauce.
Make the sauce:
- In a small bowl, whisk together the cornstarch and soy sauce to make a slurry. Set the slurry aside.
- Add the vegetable to a large saucepan set over medium heat. Once the oil is hot, add the chilies, garlic and ginger and cook, stirring constantly, until the garlic is golden brown, about 1 minute.
- Stir in the rice wine vinegar, hoisin, brown sugar, vegetable stock and sesame oil.
- Stir in the slurry, bring the sauce to a simmer and cook it until it thickens to the consistency of syrup, about 1 minute.
- Return the cauliflower to the pan and stir to coat then serve.
Note:
- You can test if the oil is hot enough by adding one piece of the cauliflower to the pan. If it bubbles and floats, the oil is the correct temperature.
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