Manchurian Cauliflower

tastecooking.com

Debbie Fenner

subheading: CAULIFLOWER:

1½ cups all-purpose flour

1 cup cornstarch

2 cups water

1 tablespoon sambal oelek

3 garlic cloves, minced

1-inch piece ginger root, peeled and grated

1 teaspoon fine sea salt

1 teaspoon cayenne pepper

1 medium cauliflower, separated into florets

3 to 4 cups canola oil for frying

subheading: GRAVY:

2 tablespoons canola oil

1 medium onion, thinly sliced into half-rings

4 garlic cloves, thinly sliced

2-inch piece ginger root, peeled and cut into matchsticks

2 serrano peppers, cut into thin slices

1 green bell pepper, cut into strips

4 cups low-sodium vegetable stock

¼ cup low-sodium soy sauce

2 tablespoons rice wine vinegar

1 tablespoon cornstarch

2 tablespoons water

1 tablespoon sambal oelek

1 teaspoon fine sea salt

4 scallions, both white and green parts, thinly sliced

2 tablespoons cilantro for garnishing

Directions at tastecooking.com

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