Recipe courtesy of Molly Yeh
Orange Broccoli and Cauliflower
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- Level: Intermediate
- Total: 45 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1146
- Total Fat
- 73 g
- Saturated Fat
- 6 g
- Carbohydrates
- 112 g
- Dietary Fiber
- 5 g
- Sugar
- 14 g
- Protein
- 13 g
- Cholesterol
- 0 mg
- Sodium
- 1107 mg
This is Molly’s veggie version of Orange Chicken. The seltzer makes the batter light and the rice flour contributes to the crispiness of this takeout classic.
- Level: Intermediate
- Total: 45 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1146
- Total Fat
- 73 g
- Saturated Fat
- 6 g
- Carbohydrates
- 112 g
- Dietary Fiber
- 5 g
- Sugar
- 14 g
- Protein
- 13 g
- Cholesterol
- 0 mg
- Sodium
- 1107 mg
Ingredients
Sauce:
Veggies:
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Directions
Special equipment:
a deep-fry thermometer- For the sauce: Combine the orange juice, jam, soy sauce, vinegar, and sesame oil in a small bowl; whisk in the cornstarch until smooth and set aside.
- Heat a large skillet over medium-high heat. Add the neutral oil. When the oil is hot, add the scallion whites, garlic, ginger, and red pepper flakes and stir-fry until sizzling, 30 seconds to 1 minute. Add the sauce ingredients and bring to a simmer just to thicken the sauce, about 1 minute.
- For the veggies: Heat about 2 inches of neutral oil in a Dutch oven to 350 degrees F. Place a baking rack over a rimmed baking sheet.
- Combine 1 cup of the AP flour and 1 1/2 teaspoons salt in a gallon-size resealable bag and shake to combine.
- For the batter, whisk the remaining 3/4 cup AP flour, the rice flour, the baking powder and remaining 1 teaspoon salt in a large bowl. Whisk in the seltzer to make a smooth batter.
- Place about half of the florets in the bag and shake to coat in the flour. Remove from the flour and add to the batter, then remove from the batter, letting the excess drip back into the bowl, and add them to oil. Fry, turning occasionally, until very crisp and golden, 4 to 5 minutes. Remove to the rack to drain and season lightly with salt. Repeat with the remaining vegetables.
- Once all of the vegetables have been fried, toss quickly into the warm thickened sauce to coat. Garnish with the scallion greens and sesame seeds. Serve with rice. This is best eaten as soon as it’s made, though leftovers will keep in the refrigerator for up to 2 days.
