General Tso's Cauliflower

General Tso's Cauliflower

0 Reviews
From: EatingWell.com, October 2017

Our lightened-up vegan version of this takeout classic is every bit as delicious and satisfying as the fried version. Plus, it pleases vegetarians and meat-eaters alike.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • ½ cup water
  • 2 tablespoons hoisin sauce
  • 1 tablespoon reduced-sodium soy sauce or tamari
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch
  • 3 tablespoons canola oil
  • 4 cups small cauliflower florets
  • 2 scallions, sliced
  • 2 cloves garlic, minced
  • 1 cup frozen shelled edamame, thawed
  • Crushed red pepper (optional)

Preparation

  • Prep

  • Ready In

  1. Combine water, hoisin, soy sauce (or tamari), rice wine (or sherry), rice vinegar and cornstarch in a small bowl. Set aside.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add cauliflower and cook, stirring occasionally, until beginning to brown, 4 to 6 minutes. Add scallions and garlic; cook, stirring, until fragrant, about 15 seconds. Add edamame; cook, stirring often, until heated through, 2 to 3 minutes. Whisk the reserved sauce and add it to the pan; cook, stirring, until thick and coating the cauliflower, about 1 minute. Serve sprinkled with crushed red pepper, if desired.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 206 calories; 13 g fat(1 g sat); 5 g fiber; 17 g carbohydrates; 7 g protein; 68 mcg folate; 0 mg cholesterol; 5 g sugars; 2 g added sugars; 300 IU vitamin A; 56 mg vitamin C; 60 mg calcium; 2 mg iron; 354 mg sodium; 360 mg potassium
  • Nutrition Bonus: Vitamin C (93% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 2 fat, 1½ vegetable, ½ carbohydrate, ½ lean protein

Reviews 0