Ingredients
- 5 ounces store-bought tempura batter mix
- ¾ cup and 2 Tablespoons water
- 1 pound and 6 ounces fresh cauliflower, cut into 1-inch pieces
- oil for deep fat frying
- 1 cup raw jasmine rice
- 1 ¾ cups water
- 1/8 teaspoon Kosher salt
- 2 teaspoons thinly sliced green onions
- ½ cup canola oil
- ¾ cup diced red bell peppers
- ¾ cup diced yellow bell peppers
- ¼ ounce chopped dried arbol Chile peppers
- 1 1/3 cups diced yellow onion
- 1 cup store-bought General Tso sauce
- ¼ cup thinly sliced green onions
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