Ingredients
For the Sunchokes
- 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
For the Sauce
- 1/2 cup oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp sambal
- 1/2 cup sugar
- 1 tbsp cornstarch mixed with 1 tbsp cold water to form a slurry.
- 3 ounces white or rice wine vinegar
- 2 tbsp soy sauce
- 1/2 tbsp minced ginger
- 1/2 tbsp garlic, chopped
Directions
For the Sunchokes
Step 1
Bring a pot of water to boil.
Step 2
Add sunchokes to water and boil until soft, throughout, but not falling apart.
Step 3
Drain sunchokes and set aside.
Step 4
In a wok or frying pan over med to med-high heat, add in oil and wait for oil to get hot.
Step 5
Add in sunchokes and sauté until browned and crispy.
Step 6
Add broccoli and sauté for another minute.
Step 7
Add General Tso’s Sauce and cook until sauce is simmering and incorporated with sunchokes and broccoli.
Step 8
Serve over rice or cauliflower rice.
For the Sauce
Step 1
Add all of the sauce ingredients into a saucepan and bring the heat up to medium.
Step 2
Whisk as it begins to simmer.
Step 3
Whisk while it is simmering for about 5 minutes, until the sauce thickens.
Step 4
Take off heat.
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