Name: Gobi Manchurian
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: 6 c. cauliflower florets (from about 1 small cauliflower) -; 3 cloves garlic, grated -; 1 tbsp. finely grated peeled ginger -; 1/2 tsp. cayenne pepper -; 1 tbsp. neutral oil, plus more for frying -; 1 small red onion, chopped -; 1 bell pepper, seeds and stem removed, chopped -; 2 green chiles, finely chopped -; 2 scallions, cut into 1" pieces, plus more for serving -; 6 cloves garlic, chopped -; 1 tsp. finely chopped peeled ginger -; 1/2 tsp. freshly ground black pepper -; 1/4 c. ketchup -; 2 tbsp. soy sauce or tamari -; 1 tbsp. rice wine vinegar -; 1 tbsp. Sriracha -; 2 tsp. granulated sugar -; 1/4 tsp. ground white pepper -; 1/4 tsp. MSG -; 1 1/4 c. cornstarch -; 2/3 c. water -; 1 tsp. kosher salt -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Gobi Manchurian

1. 6 c. cauliflower florets (from about 1 small cauliflower) -

2. 3 cloves garlic, grated -

3. 1 tbsp. finely grated peeled ginger -

4. 1/2 tsp. cayenne pepper -

5. 1 tbsp. neutral oil, plus more for frying -

6. 1 small red onion, chopped -

7. 1 bell pepper, seeds and stem removed, chopped -

8. 2 green chiles, finely chopped -

9. 2 scallions, cut into 1" pieces, plus more for serving -

10. 6 cloves garlic, chopped -

11. 1 tsp. finely chopped peeled ginger -

12. 1/2 tsp. freshly ground black pepper -

13. 1/4 c. ketchup -

14. 2 tbsp. soy sauce or tamari -

15. 1 tbsp. rice wine vinegar -

16. 1 tbsp. Sriracha -

17. 2 tsp. granulated sugar -

18. 1/4 tsp. ground white pepper -

19. 1/4 tsp. MSG -

20. 1 1/4 c. cornstarch -

21. 2/3 c. water -

22. 1 tsp. kosher salt -

How to cook deliciously - Gobi Manchurian

1. Stage

In a large pot filled with 1" water, place cauliflower in a steamer basket and steam, covered, until knife-tender, 8 to 10 minutes. Transfer cauliflower to a plate, let cool, and pat dry.

2. Stage

Toss cauliflower with garlic, ginger, and cayenne to combine; set aside until ready to use.

3. Stage

In a large skillet over medium heat, heat 1 tablespoon oil. Add onion, bell pepper, chiles, scallions, garlic, ginger, and black pepper. Cook, stirring frequently, until onions begin to soften, about 5 minutes. Add ketchup, soy sauce, vinegar, sriracha, granulated sugar, and white pepper and stir to combine. Remove from heat and stir in MSG.

4. Stage

Into another large pot fitted with a deep-fry thermometer, pour oil to a depth of 2". Heat over medium heat until thermometer registers 350°. In a large bowl, stir cornstarch, water, and salt until a thick slurry forms. Working in batches and using clean hands, thoroughly coat cauliflower in slurry, then shake off excess before carefully lowering into oil, one piece at a time. Fry, stirring occasionally, until deeply golden, about 8 minutes. Transfer to skillet with sauce and repeat with remaining cauliflower.

5. Stage

Toss cauliflower to fully coat in sauce. Sprinkle with more scallions before serving.