Ingredients
2
2 servings
- •oil for deep frying
- •5 tablespoons all-purpose flour
- •3 tablespoons cornmeal
- •0.33333334326744 cup water
- •1 teaspoon ground black pepper
- •0.75 teaspoon salt, or to taste
- •15 cauliflower florets
- •0.75 cup vegetable stock, divided
- •1 tablespoon cornmeal
- •1 tablespoon soy sauce
- •1 tablespoon ketchup
- •1 tablespoon chile-garlic sauce (such as Sriracha®)
- •salt to taste
- •1 tablespoon vegetable oil
- •0.5 cup chopped onion
- •1 green chile pepper, finely chopped
- •3 cloves garlic, minced
- •1 teaspoon finely chopped ginger
- •1 green onion, chopped, or to taste
Instructions
- Heat oil in a large pot over medium heat.
- Mix flour, cornmeal, water, black pepper, and salt together in a bowl to make a thick batter. Toss in cauliflower florets and mix until coated.
- Deep fry cauliflower a few florets at a time until golden brown, about 3 minutes. Transfer to a paper towel-lined plate.
- Mix 1/4 cup vegetable stock with cornmeal in a bowl. Add soy sauce, ketchup, chile-garlic sauce, and salt.
- Heat oil in a wok or frying pan over high heat. Add onions, chile pepper, garlic, and ginger and stir fry for a few seconds. Add cornmeal mixture and cook 1 to 2 minutes. Add remaining vegetable stock and cook until very thick, about 10 minutes. Remove sauce from heat.
- Spoon sauce over fried cauliflower and toss slightly. Garnish with green onions and serve.
Nutritional Facts
Per 2 servings
- Calories: 382
- Carbohydrate: 48g
- Fat: 19g
- Fiber: 6g
- Protein: 8g
- Sugar: 9g
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