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General Tso’s Cauliflower and Broccoli
with edamame / rice

Active: 35 min Total: 35 min
The sauce for this vegetarian version of the popular Chinese take-out dish has more depth (thanks to garlic and ginger) and is less sweet than most restaurant versions, but hits the same sweet and savory notes. To give this vegetable-based dish a boost of protein and crunch, we're adding edamame and cashews.
Smarts: The amount of red pepper flakes will deliver a moderately spicy dish, but feel free to scale back or increase the spice as you prefer. In early tests we added 1/2 tsp / 2 g of orange zest (for 4 servings) to the sauce, so feel free to add that in for a bit of fresh, orange flavor.


Rice (for 2 nights):
  • Rice, uncooked white or brown - 1 1/2 cups
General Tso’s Cauliflower and Broccoli:
  • Cauliflower florets - 10 oz
  • Broccoli florets - 10 oz
  • Garlic - 2 cloves , chopped
  • Ginger - 1 tsp , grated
  • Cornstarch - 1 Tbsp
  • Brown sugar - 2 Tbsp
  • Soy sauce, low-sodium - 1/4 cup
  • Vinegar, rice - 2 Tbsp
  • Stock, any type - 1/2 cup
  • Oil, toasted sesame - 1 tsp
  • Red pepper flakes - 1 tsp , use less if you prefer less spice
  • Green onions - 2 stalks , chopped, green and white parts separate
  • Edamame, shelled - 1 cup
  • Oil, cooking - 3 Tbsp
  • Cashews - 1/4 cup


  1. Rice - This makes enough for two nights. For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Cauliflower / Broccoli / Garlic / Ginger - Prep as directed. Combine cauliflower and broccoli in one container. Combine garlic and ginger in another container. (Can be done up to 5 days ahead)
  3. Make sauce - Combine garlic, ginger, cornstarch, sugar, soy sauce, vinegar, stock, toasted sesame oil, and red pepper flakes. (Can be done up to 5 days ahead)
  4. Green onions - Chop green onions, keeping green and white parts separate. (Can be done up to 2 days ahead)
  5. Edamame - If using frozen edamame, defrost.

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  1. Heat a Dutch oven with oil over medium-high heat. Add cauliflower and broccoli and saute for 2 to 3 minutes to get vegetables started cooking.
  2. Move vegetables to sides of the pan. Add edamame and white parts of green onions to the middle of the pan. Give sauce a stir and pour over top. Cover with a lid and reduce heat to low-medium.
  3. Cook, covered until vegetables are tender and sauce is thick, 4 to 5 minutes. Stir in cashews.
  4. If rice was made ahead, reheat (remember to reserve half for Thursday).
  5. Serve cauliflower and broccoli over rice with green parts of green onions on top. Enjoy!



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