Thoroughly rinse produce and pat dry. Bring a small pot with rice and 1 1/2 cups of water to a boil. Reduce to a simmer, cover, and cook for 20 minutes. Remove from heat and keep covered until serving. Cut any large cauliflower florets down to bite-size. Trim and thinly slice green onions at an angle (bias), keeping white and green portions separate. Remove "strings" from snap peas.

Heat canola oil in a medium pan over medium-high heat. In a mixing bowl, combine egg whites, half of the sherry, half of the sesame oil, and 1 Tbsp. stir fry sauce. Add tempura mix and 1/4 cup of water, and whisk until smooth. The batter should be just thick enough to coat the cauliflower in a thin veneer.

Once oil has reached 350 degrees, you can begin frying. Test the temperature of the oil by adding a few drops of batter to the oil. If it bubbles gently upon contact, it is hot enough. Working in batches, add pieces of cauliflower to batter. Lift from batter and allow excess to drip off, then add to oil. Do not crowd the pan. Turn the cauliflower pieces until browned evenly, about 5-6 minutes total. Remove finished pieces to a paper towel lined mixing bowl.

In a medium pan over medium heat, add remaining stir fry sauce, white portion of green onion, remaining sherry, 1/2 cup of water, and dried chilis (to taste). These chiles can be quite spicy and can be omitted if you prefer. Simmer 2 minutes until sauce is slightly thickened. Discard paper towel and add sauce to bowl containing fried cauliflower. Toss to coat thoroughly. Wipe out pan and return to heat.

Add remaining sesame oil to pan over medium-high heat. Add snap peas and toss to coat with oil. Add 2 Tbsp. of water and continue cooking 2 more minutes until peas are bright green and slightly charred. Season with a pinch of salt and pepper and prepare to serve.

Lay a bed of jasmine rice on the plate. Serve General Tso's cauliflower over top and snap peas alongside. Garnish with remaining green onion.