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Photo:Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Active Time:30 minsTotal Time:30 minsServings:4Jump to Nutrition Facts
Active Time:30 minsTotal Time:30 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipe
ThisGeneral Tso’s Cauliflowerswapsout chicken in favor of fiber-packed cauliflower for a plant-based dinner everyone can enjoy. This stovetop dinner is done in just 30 minutes, plus we’ve got a few tricks up our sleeve to keep this perennial favorite healthy. We’ve added a few extra veggies and kept the bold flavorful sauce close to the original while keeping the sodium in check. Ready to add this easy recipe to your weeknight repertoire? Read on for our best tips and tricks for getting this delicious meal on your table in no time.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients½cupwater2tablespoonshoisin sauce1tablespoonreduced-sodium soy sauceortamari1tablespoonShaoxingrice wineordry sherry1tablespoonrice vinegar1tablespooncornstarch3tablespoonscanola oil4cupssmallcauliflower florets2scallions, sliced2clovesgarlic, minced1cupfrozen shellededamame, thawedPinchofcrushed red pepper(optional)
Cook Mode(Keep screen awake)
Ingredients
½cupwater
2tablespoonshoisin sauce
1tablespoonreduced-sodium soy sauceortamari
1tablespoonShaoxingrice wineordry sherry
1tablespoonrice vinegar
1tablespooncornstarch
3tablespoonscanola oil
4cupssmallcauliflower florets
2scallions, sliced
2clovesgarlic, minced
1cupfrozen shellededamame, thawed
Pinchofcrushed red pepper(optional)
DirectionsCombine ½ cup water, 2 tablespoons hoisin and 1 tablespoon each soy sauce (or tamari), Shaoxing (or sherry), rice vinegar and cornstarch in a small bowl.Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekHeat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Add 4 cups cauliflower; cook, stirring occasionally, until beginning to brown, 4 to 6 minutes. Add scallions and garlic; cook, stirring, until fragrant, about 15 seconds. Add 1 cup edamame; cook, stirring often, until heated through, 2 to 3 minutes. Whisk the reserved sauce and add it to the pan; cook, stirring, until the sauce is thick and coating the cauliflower, about 1 minute. Serve sprinkled with a pinch of crushed red pepper, if desired.Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekFrequently Asked QuestionsYes! This recipe packs in plenty of fiber, plant-based protein, vitamins and minerals while keeping sodium to a minimum.It can be! To make this recipe gluten-free, use tamari in place of the soy sauce. We recommend reduced-sodium tamari to keep sodium in check.While they are both made from rice, they are not the same. Shaoxing, or Chinese rice wine, is commonly used in cooking. It is sweeter and smoother than rice vinegar, which is rice wine that has been fermented further to give it its tangy taste. If you don’t have Shaoxing, use dry sherry in its place.EatingWell.com, September 2024
Directions
Combine ½ cup water, 2 tablespoons hoisin and 1 tablespoon each soy sauce (or tamari), Shaoxing (or sherry), rice vinegar and cornstarch in a small bowl.Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekHeat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Add 4 cups cauliflower; cook, stirring occasionally, until beginning to brown, 4 to 6 minutes. Add scallions and garlic; cook, stirring, until fragrant, about 15 seconds. Add 1 cup edamame; cook, stirring often, until heated through, 2 to 3 minutes. Whisk the reserved sauce and add it to the pan; cook, stirring, until the sauce is thick and coating the cauliflower, about 1 minute. Serve sprinkled with a pinch of crushed red pepper, if desired.Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekFrequently Asked QuestionsYes! This recipe packs in plenty of fiber, plant-based protein, vitamins and minerals while keeping sodium to a minimum.It can be! To make this recipe gluten-free, use tamari in place of the soy sauce. We recommend reduced-sodium tamari to keep sodium in check.While they are both made from rice, they are not the same. Shaoxing, or Chinese rice wine, is commonly used in cooking. It is sweeter and smoother than rice vinegar, which is rice wine that has been fermented further to give it its tangy taste. If you don’t have Shaoxing, use dry sherry in its place.
Combine ½ cup water, 2 tablespoons hoisin and 1 tablespoon each soy sauce (or tamari), Shaoxing (or sherry), rice vinegar and cornstarch in a small bowl.
Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Add 4 cups cauliflower; cook, stirring occasionally, until beginning to brown, 4 to 6 minutes. Add scallions and garlic; cook, stirring, until fragrant, about 15 seconds. Add 1 cup edamame; cook, stirring often, until heated through, 2 to 3 minutes. Whisk the reserved sauce and add it to the pan; cook, stirring, until the sauce is thick and coating the cauliflower, about 1 minute. Serve sprinkled with a pinch of crushed red pepper, if desired.
Frequently Asked QuestionsYes! This recipe packs in plenty of fiber, plant-based protein, vitamins and minerals while keeping sodium to a minimum.It can be! To make this recipe gluten-free, use tamari in place of the soy sauce. We recommend reduced-sodium tamari to keep sodium in check.While they are both made from rice, they are not the same. Shaoxing, or Chinese rice wine, is commonly used in cooking. It is sweeter and smoother than rice vinegar, which is rice wine that has been fermented further to give it its tangy taste. If you don’t have Shaoxing, use dry sherry in its place.
Frequently Asked Questions
Yes! This recipe packs in plenty of fiber, plant-based protein, vitamins and minerals while keeping sodium to a minimum.
It can be! To make this recipe gluten-free, use tamari in place of the soy sauce. We recommend reduced-sodium tamari to keep sodium in check.
While they are both made from rice, they are not the same. Shaoxing, or Chinese rice wine, is commonly used in cooking. It is sweeter and smoother than rice vinegar, which is rice wine that has been fermented further to give it its tangy taste. If you don’t have Shaoxing, use dry sherry in its place.
EatingWell.com, September 2024
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Nutrition Facts(per serving)174Calories12gFat13gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
