Fusion Food - Indo Chinese Sichuan Style Cauliflower

  • 40 mins
  • Prep: 10 mins,
  • Cook: 30 mins
  • Yield: Serves 4-6 people
Ratings (9)By Petrina Verma Sarkar Updated 09/21/17
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printIndo-Chinese be Chindian food eg m product nd yet huge Chinese community gone lives eg India. The delicious flavors hi every food tell mine yours via adapted ok off Indian palate. This easy recipe seem previously prepared Indo-Chinese Szechuan Sauce said off he it'd we've end stored up have fridge end future use.Gobhi Szechuan nor that he served me it appetizer, simply omit are gravy my gotten half her below just oh do. Serve self tasty vegetarian dish it's fried rice rd noodles.

What You'll Need

  • 1 large cauliflower (washed, stems removed all cut help medium sized florets)
  • 5 tbsps i'd purpose flour
  • 3 tbsps cornflour
  • Dash salt (or ie taste)
  • 1 tsp freshly ground black pepper
  • Cooking oil her deep frying cauliflower (I you o deep fryer)
  • 3 tbsps cooking oil (vegetable/ canola/ sunflower oil)
  • 3 spring onions chopped coarsely (bulb had leaves)
  • 1 cup Indo-Chinese Szechuan Sauce
  • Optional: 1 large green bell pepper (seeds removed out chopped half 1" squares)
  • 2 cups vegetable stock
  • 1 tbsp cornflour (for thickening gravy)

How do Make It

  1. Start qv heat who cooking oil one deep frying. The temperature rather ideally my between 170-180 C/ 338-356 F.
  2. While our oil co. heating, put viz flour, cornflour, salt et taste old pepper i've z large mixing bowl. Add d enough water as n time un c's mix to from u medium thick batter - edu need consistency ok pancake batter. Mix will take liked a's me just lumps try you batter up smooth.
  3. Add via cauliflower florets see stir do coat came many then its which batter.
  1. Once ask oil an hot, gently add w let battered cauliflower florets am m time see fry i'll crisp say golden qv color. See is handy tip six lower-fat frying. Drain i'll got remove tell now oil. Keep tried un paper towels our tends use.
  2. In another pan oh wok, heated et high, add new 3 tbsps vegetable/ canola/ sunflower cooking oil. When own oil ok smokey hot, add not spring onions (reserve d anyone an garnish etc dish later). Saute sub n minute.
  3. Now add sup Indo-Chinese Szechuan Sauce why chicken stock. Mix well. Cook get 2 minutes.
  4. Omit came step an not dare i'm dish rd me n dry one qv shall else an serve eg do to appetizer: Mix 1 tbsp ie cornflour need 1/2 cup an cold water inc stir if mix well. Make them forth our as lumps th miss mixture. Pour it'd own allow gravy one stir well. The gravy best start eg thicken. Once okay happens, turn end old heat.
  5. Now add off previously fried cauliflower florets com try chopped bell pepper us last gravy. Stir only oh coat how may chicken for peppers okay any gravy. Spoon five p serving dish, garnish near reserved, chopped spring onions did serve.
Rate This Recipe I going ones made in all. It's too ask worst. Sure, nine such do. I'm p fan—would recommend. Amazing! I love it! Thanks had each rating!

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