We used to go out and eat a lot of Chinese Foods but I don’t really feel good after eating them. I can taste what they put in it are the cheapest ingredients. Not to bash take out Chinese foods but just because they added vegetables doesn’t mean it’s the healthiest food for you. I decided to read a Chinese cookbook and get some ideas on how they authentically prepare and cook them. The original recipe calls for deep-fried chicken, but today I made my own version of General Tso’s Cauliflower.
General Tso is a real person. He was a King dynasty and a military leader. He was a war hero during the China’s greatest civil war, the Taiping Rebellion which claimed millions of lives over the 14 years. Although the record did not show any connection to him on how the dish became known as General Tso. This dish was originated from Hunan, Tso’s home province.
Ok, you had a little history lesson there… let’s start cooking now!
Recipe for the cauliflower:
- 1 medium cauliflower head, cut into florets
- 1/2 cup almond meal
- 2 eggs, beaten
- 6 tablespoons coconut oil divided
- 3 stalks green onions, cut into long strips
- 5 dried whole red chili peppers
In a bowl, combine, cauliflower, eggs, and almond meal. Mix together until thoroughly coated.
Heat a pan or wok with 4 tablespoons oil. Add the cauliflower, fry until crispy or golden brown, add more oil if needed. Set aside.
Heat a pan or wok with the remaining oil. Add the dried chili peppers and green onions, stir, cook for 30 seconds. Add the cauliflower and the sauce, stir until well heated. Remove from the heat, serve with steamed brown rice.
Recipe for the sauce:
- 3 tablespoons tamari, or low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon tapioca flour
- 1 inch- size fresh ginger, finely minced
- 4 cloves of garlic, finely minced
- 1/2 teaspoon red chili pepper flakes
In a bowl, combine all sauce ingredients, use a whisk, stir until the tapioca flour dissolved and all ingredients are well combined.