Name: Gobi Manchurian
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Oil for deep frying -; All-purpose flour - 5 tablespoons; Cornmeal - 3 tablespoons; Water - ⅓ cup; Ground black pepper - 1 teaspoon; Salt, or to taste - ¾ teaspoon; Cauliflower florets - 15; Vegetable stock, divided - ¾ cup; Cornmeal - 1 tablespoon; Soy sauce - 1 tablespoon; Ketchup - 1 tablespoon; Chile-garlic sauce (such as Sriracha®) - 1 tablespoon; Salt to taste - 1 tablespoon; Vegetable oil - 1 tablespoon; Chopped onion - ½ cup; Green chile pepper, finely chopped - 1; Garlic, minced - 3 cloves; Finely chopped ginger - 1 teaspoon; Green onion, chopped, or to taste (Optional) - 1

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Gobi Manchurian

1. Oil for deep frying -

2. All-purpose flour - 5 tablespoons

3. Cornmeal - 3 tablespoons

4. Water - ⅓ cup

5. Ground black pepper - 1 teaspoon

6. Salt, or to taste - ¾ teaspoon

7. Cauliflower florets - 15

8. Vegetable stock, divided - ¾ cup

9. Cornmeal - 1 tablespoon

10. Soy sauce - 1 tablespoon

11. Ketchup - 1 tablespoon

12. Chile-garlic sauce (such as Sriracha®) - 1 tablespoon

13. Salt to taste - 1 tablespoon

14. Vegetable oil - 1 tablespoon

15. Chopped onion - ½ cup

16. Green chile pepper, finely chopped - 1

17. Garlic, minced - 3 cloves

18. Finely chopped ginger - 1 teaspoon

19. Green onion, chopped, or to taste (Optional) - 1

How to cook deliciously - Gobi Manchurian

1. Stage

Heat oil in a large pot over medium heat.

2. Stage

Mix flour, cornmeal, water, black pepper, and salt together in a bowl to make a thick batter. Toss in cauliflower florets and mix until coated.

3. Stage

Deep fry cauliflower a few florets at a time until golden brown, about 3 minutes. Transfer to a paper towel-lined plate.

4. Stage

Mix 1/4 cup vegetable stock with cornmeal in a bowl. Add soy sauce, ketchup, chile-garlic sauce, and salt.

5. Stage

Heat oil in a wok or frying pan over high heat. Add onions, chile pepper, garlic, and ginger and stir-fry for a few seconds. Add cornmeal mixture and cook 1 to 2 minutes. Add remaining vegetable stock and cook until very thick, about 10 minutes. Remove sauce from heat.

6. Stage

Spoon sauce over fried cauliflower and toss slightly. Garnish with green onions and serve.