Vegetarian Orange Chicken Cauliflower
Vegetarian Orange Chicken Cauliflower could be just the gluten free, dairy free, and lacto ovo vegetarian recipe you've been looking for. For $1.83 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 274 calories, 8g of protein, and 15g of fat. 181 person have made this recipe and would make it again. If you have orange juice, sesame oil, soy sauce, and a few other ingredients on hand, you can make it. It works well as a rather inexpensive side dish. It is brought to you by I Wash You Dry. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a solid spoonacular score of 76%. Try Healthy Orange Chicken Stir Fry with Coconut Cauliflower Rice, Cauliflower Tacos with Chickpeas - Vegetarian, and Vegetarian Cauliflower Rice Skillet Meal for similar recipes.
Servings: 4
Ingredients:
2 to 3 tbsp canola oil
1 large head of cauliflower, cut into bite sized pieces
2 tbsp corn starch
1 egg
2 cloves garlic, finely minced
1 tsp minced ginger
2 tbsp sliced green onions
1 tbsp fresh orange juice
1 tsp fresh orange zest
1/4 cup rice wine vinegar (or dry sherry)
2 tsp sesame oil
toasted sesame seeds
2 tbsp soy sauce
1/4 cup sugar
1/4 cup vegetable broth
2 tbsp water
Equipment:
whisk
bowl
frying pan
wok
Cooking instruction summary:
In a large bowl combine the sesame oil, egg, 3 tbsp soy sauce and corn starch until a thin batter forms. Toss in the cauliflower and let sit while you make the sauce, tossing every few minutes to coat all pieces. In a small bowl whisk together all the ingredients for the sauce except the broth and corn starch. Combine the broth an corn starch in a separate small bowl and whisk till no more clumps. Combine with the other sauce ingredients. Set aside.Heat a large wok over medium high heat, add 2 tbsp of canola oil and begin to fry the cauliflower on all sides, in batches, making sure not to crowd the pan (approximately 1-2 minutes per side). Once all the cauliflower is all cooked remove any excess oil from pan and wipe clean. Return pan to heat and add 1 tsp of oil. Add the ginger and garlic to pan and stir, cooking for 30 seconds, until very fragrant. Pour in the sauce and stir constantly until it begins to thicken. Remove from heat and gently toss in the cauliflower, turning to coat evenly. Garnish with green onions and toasted sesame seeds if desired. Serve immediately. Enjoy!
Step by step:
1. In a large bowl combine the sesame oil, egg, 3 tbsp soy sauce and corn starch until a thin batter forms. Toss in the cauliflower and let sit while you make the sauce, tossing every few minutes to coat all pieces. In a small bowl whisk together all the ingredients for the sauce except the broth and corn starch.
2. Combine the broth an corn starch in a separate small bowl and whisk till no more clumps.
3. Combine with the other sauce ingredients. Set aside.
4. Heat a large wok over medium high heat, add 2 tbsp of canola oil and begin to fry the cauliflower on all sides, in batches, making sure not to crowd the pan (approximately 1-2 minutes per side). Once all the cauliflower is all cooked remove any excess oil from pan and wipe clean. Return pan to heat and add 1 tsp of oil.
5. Add the ginger and garlic to pan and stir, cooking for 30 seconds, until very fragrant.
6. Pour in the sauce and stir constantly until it begins to thicken.
7. Remove from heat and gently toss in the cauliflower, turning to coat evenly.
8. Garnish with green onions and toasted sesame seeds if desired.
9. Serve immediately. Enjoy!
Nutrition Information:
covered percent of daily need
