Sweet and Sour Cauliflower {6 Ingredients}
An authentic sweet and sour flavor with a modern twist using cauliflower – they are tender and so flavorful, making it perfect veggie for dish sides or main course.
Servings: 6
Calories: 482kcal
Ingredients
- 1 head small cauliflower cut into florets
- 1.5 tsp salt or to taste
- 2/3 cup starch
Sweet and Sour Sauce
- 1/3 cup ketchup
- 3 tbsp rice vinegar
- 1/4 cup cane sugar or brown/coconut sugar
- 1 tsp cornstarch or arrowroot starch
Instructions
- Wash and cut the cauliflower into small to medium florets.
- In a big ziploc bag, combine the cauliflower with salt. Shake them to combine.
- Then add in the starch. Shake to combine until all the cauliflower florets are evenly coated with starch.
- Heat a layer of oil in a non-stick wok. Once shimmering, add the cauliflower florets to pan fry over medium heat (one layer at a time, don't overcrowd them)
- Fry them for about 3 - 4 minutes each side or until a little bit browned. The cauliflower should be tender when you poke it with a fork.
- Remove the cauliflower florets from the pot and place onto a plate with a piece of paper towel.
- Repeat these steps until all the cauliflower florets are "fried".
Add the Sweet and Sour Sauce
- Add all the cooked cauliflower pieces back in the pot.
- Mix together all the ingreidents for sweet and sour sauce, then pour in the pot with the cauliflower.
- Toss togther until well combined. The sauce will thicken as you continue to stir.
- Garnish with sesame seeds and green onion. Enjoy!
Notes
*This is an optional ingredient if it is available to you. You can use Mirin if the Shaoxing wine is unavailable to you. I’ve also tried a dark liquor like whisky for marinating and it works well.
** In the most recent update 05/10/2024, I have simplified this recipe by removing the egg altogether. And you will still get a crispy golden layer on the outside of the chicken. I did leave the egg in as an optional ingredient (if you have made it with egg and prefer it that way).
***You may need to add more oil if double frying, otherwise, the chicken could be a bit tough on the outside. Allow the oil to heat back up to temperature before adding another batch.
Nutrition
Serving: 1g | Calories: 482kcal | Carbohydrates: 25g | Protein: 30g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Cholesterol: 176mg | Sodium: 386mg | Fiber: 1g | Sugar: 14g