1 x Marion’s Kitchen General Tso, which includes:
GENERAL TSO SAUCE
2 eggs, whisked
2 cups panko bread crumbs
1½ lb (about 450g) cauliflower, cut into bite-sized florets
1 tbsp vegetable oil
1 red pepper (capsicum), diced
½ cup sliced scallions (spring onion)
Preheat oven to 400°F (204°C).
Place SEASONED CORNSTARCH, eggs and breadcrumbs into separate bowls. Working in batches, coat florets in cornstarch, then egg, then breadcrumbs. Place crumbed florets on a baking tray lined with parchment paper. Bake for 20 minutes or until golden and crispy.
Open up the BABY CORN and drain away the liquid. Rinse the baby corn pieces and set aside for later.
Heat oil in a skillet or wok over medium-high heat. Add DRIED CHILIES, red pepper and baby corn and stir-fry for about a minute.
Now add your cauliflower and that tasty GENERAL TSO SAUCE. Stir-fry until everything is evenly cooked with the sauce. Remove from heat and toss through the sliced scallions. Sprinkle with sesame seeds and enjoy!