General Tso's Sunchokes
Chef Andy Shelley
2 pounds Sunchokes (Jerusalem Artichokes), cut into manageable chunks
1 1/2 cups Broccoli Florets, steamed in microwave for 1 minute
1 Batch General Tso's Sauce (recipe below)
Salt to taste
Oil for frying, as needed
4 Servings of Rice or Cauliflower Rice, cooked per package instructions
1/2 Cup Oyster Sauce
1 Tablespoon Hoisin Sauce
1 Tablespoon Sambal
1/2 Cup Sugar
1 Tablespoon Cornstarch mixed with 1 Tablespoon cold water to form a slurry.
3 Ounces White or Rice Wine Vinegar
2 Tablespoons Soy Sauce
1/2 Tablespoon Minced Ginger
1/2 Tablespoon Garlic, Chopped
Bring a pot of water to boil.
Add Sunchokes to water and boil until soft, throughout, but not falling apart.
Drain Sunchokes and set aside.
In a Wok or Frying Pan over med to med high heat, add in oil and wait for oil to get hot.
Add in Sunchokes and Sauté until browned and a crispy.
Add Broccoli and Sauté for another minute.
Add General Tso's Sauce and cook until sauce is simmering and incorporated with Sunchokes and Broccoli.
Serve over Rice or Cauliflower Rice.
Add all of the sauce ingredients into a saucepan and bring the heat up to medium.
Whisk as it begins to simmer.
Whisk while it is simmering for about 5 minutes, until the sauce thickens.
Take off heat.
Hi Judy! We are so glad you gave it a try and that it was well received!
Tried this this week and it was a big hit. Will definitely make this again.
Hi Wendy! The cornstarch is used to add thickness to the sauce.
Why is cornstarch used in your recipe?
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