Ingredients
Scale
- 1 medium head cauliflower, cut into small florets
- 1 tsp soy sauce, plus 2 tbsp
- 1/8 tsp white/black pepper
- 1 tbsp sambal
- 1 tbsp raw sugar
- 2 tbsp vegetarian oyster sauce
- 1 tsp hoisin sauce
- Fresh juice from 1 orange
- 1 tbsp rice vinegar
- 1 tsp corn starch
- 1/2 cup chickpea flour
- 1/3 cup rice flour
- Pinch of salt and pepper
- 3 tbsp cooking oil
- 2 cloves garlic, chopped
- 2 tsp chopped ginger
- Sesame seeds
Instructions
- Toss cauliflower florets, 1 tsp soy sauce and 1/8 tsp white pepper in a mixing bowl and let it marinate for 10 minutes.
- Meanwhile, combine remaining 2 tbsp soy sauce, sambal, raw sugar, vegetarian oyster sauce, hoisin sauce, orange juice, rice vinegar and corn starch in a mixing bowl. Set aside.
- Preheat frying oil to 350°F.
Whisk chickpea flour, rice flour, pinch of salt and pepper in a mixing bowl. Pour 3/4 cup ice cold water into dry mixture and whisk until there’s no clumps. - Coat each florets with batter and carefully drop one piece at a time into preheated frying oil. Make sure florets don’t stick to each others and not crowed pot. Do batches as needed. Fry cauliflower florets until it’s full cooked, about 5 to 6 minutes. Remove florets from oil and place on a baking pan lined with cooling rack.
- Heat a large wok over high heat, add cooking oil, garlic and ginger. Stir fry until you can smell aroma, about 30 seconds. Stir sauce mixture with a spoon, before add into wok because starch sunk down on bottom of bowl. Pour sauce mixture into wok, stir and boil for 1 minute.
- Toss in fried cauliflower florets quickly then remove from heat and garnish with sesame seeds. Serve immediately. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 8 minutes