Recently I’ve been trying to eat less meat, eggs, and dairy. It’s very hard to completely cut out eggs and dairy (shoutout to the vegans out there), but the cutting out meat has been pretty easy, especially since I’ve been a vegetarian before. My boyfriend isn’t a vegetarian, but I find it pretty easy to make us both the same dinner and just sub out my portion of meat for tofu or veggies. I’m not picky about using the same pan or having them touch, so that makes things a lot easier. Anyway, I came across this recipe and was very excited to make it. By no means is it healthy, but I guess it’s slightly healthier than if you used chicken. No matter how you slice it, you’re still deep frying something.
HOWEVER, the great part about this recipe is that if you don’t fry the cauliflower, the orange sauce is actually pretty healthy. So, if you’re in the mood for something Chinese food-esque, I’d recommend frying the cauliflower. If you’re looking for a quick vegan stir fry, just cook up some tofu (1/2 package) and add some frozen broccoli (170 oz for one). If you want some legit orange chicken, just cook up some chicken (6 oz) and add some broccoli. Don’t use any cauliflower or batter. It’s that simple!
I found this recipe on Yummily Yours. I adapted it slightly.
Ingredients (serves one):
One serving of rice
6-8 florets of cauliflower
1/2 cup sliced into strips bell peppers of various colors
1/3 cup & 2 tbsp cornstarch
1/2 cup all purpose flower
1/4-1/2 cup water (to make batter)
Oil for frying
2 cloves of garlic, minced
1/4 teaspoon minced ginger
1 tablespoon orange zest
3/4 cup vegetable broth
1/2 cup freshly squeezed orange juice
2 tsp soy sauce
2 tbsp sugar
1 tsp Sriracha
Sprinkle of sesame seeds
Sprinkle of green onions
- Prepare rice – this can cook while you are making everything else.
- Heat oil for frying
- In another small frying pan, saute peppers for about 2-3 minutes. Don’t overcook. Set aside when done.
- Mix the corn starch, flour, and water to make a thick batter. It should be thick enough to coat each cauliflower floret evenly.
- Coat each floret in batter and dip into the oil.
- Once the batter is crisp, remove the florets from the oil and place them on a paper towel to absorb extra oil. You want them to remain crisp, so while they are cooking, you’ll want to make the sauce.
- Heat up the minced ginger and garlic for about a minute. You can do this in the same pan you cooked the peppers in.
- Add in the orange zest. Cook for another 30-60 seconds.
- Add broth, orange juice, sriracha, soy sauce, sugar and stir together.
- While that is heating up, mix together the 2 tablespoons of cornstarch in some cold water.
- Once the broth/orange juice/soy sauce/etc mixture comes to a boil, lower heat.
- Add in the corn starch slowly to mixture while stirring constantly. The mixture should be very thick.
- Once it is thick, add in the peppers and cauliflower (or chicken/tofu + broccoli if you’re not using cauliflower).
- Mix well and heat everything in the pan for about 2 minutes.
- Put rice on a plate, and put your orange cauliflower on top. Sprinkle some sesame seeds and green onions on top.