Directions

• The sauce: In a medium bowl, whisk the water and cornstarch until smooth. Add the soy sauce, cooking wine, dark soy sauce, vinegar, and sugar and whisk to combine.
• Cauliflower and assembly: Rinse the cauliflower florets under cold water. Drain in a colander.
• In a large shallow bowl, whisk the flour, water, salt, and white pepper until well combined.
• Dredge the cauliflower in the batter; shake off any excess. Into a wok or Dutch oven, pour the oil until it comes about 2 inches up the sides; heat over medium-high heat until shimmering (or use an air fryer instead). Fry the cauliflower, turning occasionally, until golden brown.
• Transfer the fried florets to paper towels to absorb the excess oil (if you're using the fry method).
• Wipe out the pot and heat about 1 tablespoon of oil over low heat. Cook the chiles and ginger, stirring frequently, for about 2 minutes, until fragrant, Add the garlic and continue to cook, stirring constantly, for about 1 minute, until fragrant.
• Add the bell pepper and onion and continue to cook, stirring, until softened, about 3 minutes more.
• Whisk the sauce again (the cornstarch may have set at the bottom of the bowl) and pour into the bell pepper mixture. Continue to cook, stirring occasionally, 3 to 5 minutes, until the sauce is slightly reduced and thickened.
• Add the cauliflower and quickly toss to coat the florets with the sauce. Taste and season accordingly. Fold in the cashews and give it a quick toss. Serve warm and enjoy!