Cauliflower Manchurian
Crispy battered cauliflower florets tossed in a savory, slightly sweet and tangy Indo-Chinese sauce with bell peppers and green onions. A quick weeknight stir-fry that's full of flavor.
- Total time
- 40 min
- Servings
- 4
- Calories
- 220
- Protein
- 5g
Ingredients
- 1 head cauliflower
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 3 tbsp soy sauce
- 2 tbsp ketchup
- 3 cloves garlic
- 1 red bell pepper
- 4 green onions
Instructions
- 1
Cut the 1 head cauliflower into bite-size florets. In a large bowl, whisk 0.5 cup flour, 0.25 cup cornstarch, 0.5 tsp salt, and 0.5 cup water until smooth and thick enough to coat the florets.
- 2
Toss the cauliflower in the batter until evenly coated. Heat 0.5 inch oil in a large skillet over medium-high until a drop of batter sizzles immediately.
- 3
Fry the cauliflower in batches, turning occasionally, until golden and crisp, about 5-7 minutes per batch. Drain on paper towels.
- 4
In a small bowl, mix 3 tbsp soy sauce, 2 tbsp ketchup, 1 tbsp water, and 1 tsp sugar. Mince the 3 garlic cloves and slice the 1 red bell pepper and 4 green onions (white and green parts separated).
- 5
Heat 1 tbsp oil in the same skillet over medium-high. Add the garlic and white parts of the green onions; stir-fry until fragrant, about 30 seconds.
- 6
Add the bell pepper and stir-fry until slightly tender, about 2 minutes. Pour in the sauce and let it bubble until thickened, about 1 minute.
- 7
Add the fried cauliflower and toss to coat in the sauce. Cook for 1 minute, then remove from heat and sprinkle with the green onion tops before serving.
Tools you’ll need
- large bowl
- whisk
- large skillet
- slotted spoon
- paper towels
- small bowl
- knife and cutting board
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