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General Tso’s Cauliflower

INGREDIENTS

  • Oil for deep-fat frying
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 cup club soda
  • 1 medium head cauliflower, cut into 1-inch florets (about 6 cups)

SAUCE:

  • 1/4 cup orange juice
  • 3 tablespoons sugar
  • 3 tablespoons soy sauce
  • 3 tablespoons vegetable broth
  • 2 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 2 teaspoons cornstarch
  • 2 tablespoons canola oil
  • 2 to 6 dried pasilla or other hot chilies, chopped
  • 3 green onions, white part minced, green part thinly sliced
  • 3 garlic cloves, minced
  • 1 teaspoon grated fresh gingerroot
  • 1/2 teaspoon grated orange zest
  • 4 cups hot cooked rice

DIRECTIONS

  • In an electric skillet or deep fryer, heat oil to 375°. Combine flour, cornstarch, salt and baking powder. Stir in club soda just until blended (batter will be thin). Dip florets, a few at a time, into batter and fry until cauliflower is tender and coating is light brown, 8-10 minutes. Drain on paper towels.
  • For sauce, whisk together the first six ingredients; whisk in cornstarch until smooth.
  • In a large saucepan, heat canola oil over medium-high heat. Add chilies; cook and stir until fragrant, 1-2 minutes. Add white part of onions, garlic, ginger and orange zest; cook until fragrant, about 1 minute. Stir soy sauce mixture; add to saucepan. Bring to a boil; cook and stir until thickened, 2-4 minutes.

Add cauliflower to sauce; toss to coat. Serve with rice; sprinkle with thinly sliced green onions.

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