General Tso's Cauliflower
Ingredients
- ½ cup water
- 2 Tbsp hoisin sauce
- 1 Tbsp reduced-sodium soy sauce or tamari
- 1 Tbsp Chinese rice wine or dry sherry
- 1 Tbsp rice vinegar
- 1 Tbsp cornstarch
- 3 Tbsp canola oil
- 4 cups small cauliflower florets
- 2 scallions, sliced
- 2 cloves garlic, minced
- 1 cup frozen shelled edamame, thawed
- Crushed red pepper (optional)
Instructions
- Combine water, hoisin, soy sauce (or tamari), rice wine (or sherry), rice vinegar and cornstarch in a small bowl. Set aside .
- 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.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
206
|
206
|
| Fat (g) | 13 | 13 |
| Sat. Fat (g) | 1 | 1 |
| Protein (g) | 7 | 7 |
| Carb (g) | 17 | 17 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 354 | 354 |
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