Crispy Gobi Manchurian

Ingredients

• 1 medium head cauliflower, cut into small florets (about 3 cups)
• ½ cup all-purpose flour
• ¼ cup cornstarch
• 3 tablespoons soy sauce
• 4 cloves garlic, minced until pieces are pencil-tip size
• 1 tablespoon ginger, minced until pieces are pencil-tip size
• 2 cups vegetable oil for frying

Instructions

1. 1

   Cut the cauliflower into small florets roughly the size of golf balls by holding the head under running water and breaking it apart with your hands or slicing it with a sharp knife, working from the crown toward the stem.

2. 2

   Pat the cauliflower florets dry with paper towels, pressing gently so they are completely dry — this helps them fry crispy instead of steaming.

3. 3

   In a small bowl, mix 0.5 cup flour and 0.25 cup cornstarch with a pinch of salt and pepper.

4. 4

   In a different small bowl, combine 3 tablespoons soy sauce with 3 tablespoons water and 0.5 tablespoon sugar, stirring until the sugar dissolves.

5. 5

   Pour 2 cups vegetable oil into a large skillet or wok, set it over medium-high heat, and wait until the oil shimmers and slides quickly when you tilt the pan, about 3 minutes.

6. 6

   Place the flour-cornstarch mixture in a shallow bowl, then coat each cauliflower floret by rolling it in the mixture until all sides are covered, shaking off excess.

7. 7

   Carefully place 6–8 coated florets into the hot oil using tongs or a slotted spoon, being careful not to splash, and fry for 1.5 to 2 minutes until the surface turns the color of warm honey with slightly darker edges.

8. 8

   Use a slotted spoon to remove the florets and place them on a paper-towel-lined plate to drain.

9. 9

   Repeat steps 7 and 8 with the remaining cauliflower in 2–3 more batches until all florets are fried.

10. 10

    Pour out all but about 2 tablespoons of the hot oil from the skillet, tilting and swirling to coat the bottom evenly.

11. 11

    Add 4 minced garlic cloves and 1 tablespoon minced ginger to the hot oil and stir constantly with a wooden spoon for 30 seconds until the smell becomes very strong and fragrant.

12. 12

    Pour the soy sauce mixture into the skillet, stirring to combine with the garlic and ginger, and let it simmer for 30 seconds until it thickens slightly and coats the bottom of the pan.

13. 13

    Add all the fried cauliflower florets back into the skillet and toss constantly with a wooden spoon or spatula for 1 minute until every floret is coated with the sauce.

14. 14

    Transfer to a serving plate immediately and serve hot while the florets are still crispy.

Tools you’ll need

• chef's knife and cutting board
• paper towels
• two small mixing bowls
• large skillet or wok (12-inch recommended)
• wooden spoon or spatula
• slotted spoon or kitchen tongs
• shallow bowl for coating

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