Chef Matt Gillie from Tànsuŏ made Kung Pao Cauliflower. (see recipe below) Tànsuǒ is celebrating Sake Sundays, with half-priced bottles of sake during dinner service from 5-10pm every Sunday night. For more information, visit www.tansuonashville.com.
Kung Pao Cauliflower
Sauce
1 T hoisin sauce
3 T soy sauce
1 T white vinegar
2 t chile paste
1 t rice cooking wine (Shaoxing)
1 T sesame oil
2 T onion, diced
2 T carrot, diced
1 T ginger, minced
1 t garlic, minced
3 T white sugar
2 T vegetable oil
Method:
In a large sauté heat the vegetable oil over medium-high heat. Add the carrot and onion and cook until they begin to brown, about 3 minutes. Next add the ginger and garlic and cook for an additional minute continuously stirring. Next add all the remaining ingredients, stir well. Lower heat to low and allow to simmer for 15 minutes.
Fried Cauliflower
½ cauliflower head, cut into florets
1 T cornstarch
1/3 c all-purpose flour
¾ c water
2 c vegetable oil for frying
Method:
In large pot heat the vegetable oil to 300 degrees. While heating, combine the cornstarch, flour and water in and bowl and mix with a whisk until fully incorporated. Next add the cauliflower to the flour mixture and mix well to fully coat the cauliflower. Fry the cauliflower for 3-5 minutes until it turns golden brown. Remove from oil using a slotted spoon and place on a tray or plate lined with paper towels. Pat dry to remove any extra oil and then place in sauté pan with the sauce. Turn heat to medium-high and stir constantly until the sauce fully coats the cauliflower
Garnish
5 dried apricots
1 T candied walnuts, chopped
3 sprigs cilantro
