Meal Kit
With Jasmine Rice and Sugar Snap Peas
Prep & Cook Time:30-40 min.
Difficulty Level:Intermediate
Spice Level:Medium
Cook Within:7 days
Contains:Eggs, Wheat, Sesame, Soy
Vegetarian
All ingredients are individually packaged, but our central facilityis not certified allergen-free. Furthermore, ingredient contentsmay vary. Please check ingredient packaging forallergens and nutrition facts.If you have serious allergies, please use your best judgment orconsult a health professional to decide if our meals are safe foryou!
A note about serious food allergies
This vegetarian version of the iconic Chinese take-out dish swaps out the chicken with cauliflower for a veg-packed dinner that's so delicious you won't miss the meat. Whole dried chiles can be very hot, especially if the skins break and the seeds come out. You may omit them entirely, or use 1 chile for mild heat, 2 for medium heat, 3 for high heat, and 4 or more for Whoa Nellie!
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- 12oz.Cauliflower Florets
- 8fl. oz.Canola Oil
- 6oz.Stringless Sugar Snap Peas
- 5fl. oz.Starport Brown Stir Fry Sauce
- ¾cupJasmine Rice
- ½cupTempura Mix
- 2fl. oz.Egg Whites
- 3Green Onions
- ½fl. oz.Toasted Sesame Oil
- ½fl. oz.Sherry
- 6Dried Arbol Chiles
Contains: Sulfites
Food intolerance information
Due to our just-in-time sourcing model, we may have to send you asubstitute ingredient. Not to worry! We make sure every ingredientsent to you meets our high quality standards. We’ll keep youinformed should a switch occur, so please check the ingredientlabels in your meal bag.
Nutrition(per serving)oOAQLeOy
Calories
1740Carbohydrates
135gNet Carbs
130gFat
120gProtein
23gSodium
1760mg
- Salt
- Pepper
- 1Small Pot
- 2Medium Pans
- 2Mixing Bowls
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Prepare Ingredients and Cook Rice
Thoroughly rinse produce and pat dry. Bring a small pot with rice and 1 1/2 cups of water to a boil. Reduce to a simmer, cover, and cook for 20 minutes. Remove from heat and keep covered until serving. Cut any large cauliflower florets down to bite-size. Trim and thinly slice green onions at an angle (bias), keeping white and green portions separate. Remove "strings" from snap peas.
Heat Oil and Prepare Batter
Heat canola oil in a medium pan over medium-high heat. In a mixing bowl, combine egg whites, half of the sherry, half of the sesame oil, and 1 Tbsp. stir fry sauce. Add tempura mix and 1/4 cup of water, and whisk until smooth. The batter should be just thick enough to coat the cauliflower in a thin veneer.
Batter and Fry Cauliflower
Once oil has reached 350 degrees, you can begin frying. Test the temperature of the oil by adding a few drops of batter to the oil. If it bubbles gently upon contact, it is hot enough. Working in batches, add pieces of cauliflower to batter. Lift from batter and allow excess to drip off, then add to oil. Do not crowd the pan. Turn the cauliflower pieces until browned evenly, about 5-6 minutes total. Remove finished pieces to a paper towel lined mixing bowl.
Make General Tso's Sauce
In a medium pan over medium heat, add remaining stir fry sauce, white portion of green onion, remaining sherry, 1/2 cup of water, and dried chilis (to taste). These chiles can be quite spicy and can be omitted if you prefer. Simmer 2 minutes until sauce is slightly thickened. Discard paper towel and add sauce to bowl containing fried cauliflower. Toss to coat thoroughly. Wipe out pan and return to heat.
Cook the Snap Peas
Add remaining sesame oil to pan over medium-high heat. Add snap peas and toss to coat with oil. Add 2 Tbsp. of water and continue cooking 2 more minutes until peas are bright green and slightly charred. Season with a pinch of salt and pepper and prepare to serve.
Plate the Dish
Lay a bed of jasmine rice on the plate. Serve General Tso's cauliflower over top and snap peas alongside. Garnish with remaining green onion.
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