Ingredients
1 x Marion’s Kitchen General Tso, which includes:
-
GENERAL TSO SAUCE
SEASONED CORNSTARCH -
DRIED CHILIES
-
BABY CORN
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)
sesame seeds
Instructions
STEP 1
Preheat oven to 400°F (204°C).
STEP 2
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.
STEP 3
Open up the BABY CORN and drain away the liquid. Rinse the baby corn pieces and set aside for later.
STEP 4
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.
STEP 5
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!