Cauliflower Tempura Bites:
5 ounces store-bought tempura batter mix
¾ cup and 2 Tablespoons water
1 pound and 6 ounces fresh cauliflower, cut into 1-inch pieces
oil for deep fat frying
1 cup raw jasmine rice
1 ¾ cups water
1/8 teaspoon Kosher salt
2 teaspoons thinly sliced green onions
General Tso’s Cauliflower Stir-Fry:
½ cup canola oil
¾ cup diced red bell peppers
¾ cup diced yellow bell peppers
¼ ounce chopped dried arbol Chile peppers
1 1/3 cups diced yellow onion
1 cup store-bought General Tso sauce
¼ cup thinly sliced green onions
General Tso's Cauliflower Stir-Fry
Servings Per Recipe: 4
Calories from Fat
To Prepare Cauliflower Tempura Bites:
Combine batter mix and water. Mix until well-blended. Working in small batches, dip cauliflower florets in batter. Toss to evenly coat. Remove cauliflower from batter and shake off excess batter. Deep fat fry at 350 degrees Fahrenheit for 2 to 3 minutes or until golden brown and cooked through. Remove from fryer. Let drain. Set aside for use in stir fry.
NOTE: Discard any leftover batter.
To Prepare Jasmine Rice:
Combine rice, water and salt. Bring to a boil. Stir in rice. Reduce heat to medium-low. Cover and simmer for 9 minutes or until rice is tender and water is absorbed. Remove from heat. Let stand, covered, for 5 minutes. Stir in green onions. Serve warm.
To Prepare General Tso’s Cauliflower Stir-Fry:
Heat skillet or wok over high heat. Add oil. Add red peppers, yellow peppers, dried Chile peppers and yellow onions. Stir fry for 2 to 3 minutes. Add deep-fried tempura cauliflower. Toss for 30 seconds. Add sauce. Toss to evenly coat for 10 to 20 seconds or until heated through As needed, place 1 cup rice in center of plate. Top with 1 1/2 cups cauliflower mixture. Garnish with 1 Tablespoon sliced green onions. Enjoy immediately!