Asiatischer klebriger Blumenkohl

Sticky Cauliflower the Asian Way

Pane-Bistecca
There are so many ways you can cook vegetables and one way I have come to love is the Asian way of combining crunchy with spiciness and sweetness. Since I really like cauliflower and it lends itself to recipes like this, I chose it!

But I didn’t make it swimming in the sauce, I held back on it a bit because my darling doesn’t like it too sticky sweet.  So, if you like a lot of sauce, make double the amount.
Prep time
10 min
Cooking time
25 min
Portions
4
Total time
35 min

Ingredients

  • 1 Cauliflower divided into florets

  • 2 Eggs beaten

  • a plate with Cornstarch

  • Oil

  • Sesame Seeds

  • Sauce:

  • 30 ml Soy Sauce

  • 4 tbsp white Vinegar

  • 1 tsp Sesame Oil

  • 2 tbsp Honey

  • 2 tbsp Hoisin Sauce

  • 15 ml Water

  • 1 heaped tsp Cornstarch

  • ½ tsp Chili Flakes

Instructions

1

Step 1

Cook the cauliflower in salted water until al dente, drain well.
2

Step 2

Meanwhile, get the plates ready with the eggs and cornstarch and mix the ingredients for the sauce together well.
3

Step 3

Then turn the florets first in the egg and then in the cornstarch, then fry in hot oil until crispy. Remove from the oil and drain on kitchen paper.
4

Step 4

Meanwhile, bring the sauce to the boil in a wide pan, stir well until thickened. Add the cauliflower and toss to coat, then serve hot, sprinkled with sesame seeds.

Notes

Uiiii it’s soooo good!
sauce Asiatischer klebriger Blumenkohl
eier
panieren
kochen
fertig
Asiatischer klebriger Blumenkohl
Asiatischer klebriger Blumenkohl
Asiatischer klebriger Blumenkohl
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