Directions

1. 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.
2. Cauliflower and assembly: Rinse the cauliflower florets under cold water. Drain in a colander.
3. In a large shallow bowl, whisk the flour, water, salt, and white pepper until well combined.
4. 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.
5. Transfer the fried florets to paper towels to absorb the excess oil (if you're using the fry method).
6. 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.
7. Add the bell pepper and onion and continue to cook, stirring, until softened, about 3 minutes more.
8. 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.
9. 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!