CHIPPED BOWL

A and I have always loved Indo-Chinese food.  Gobi Manchurian is by far our favorite.  This is a spicy combination and really one of the only ways I will eat cauliflower.  Enjoy!

Gobi Manchurian, adapted from Hot Pot Cooking

Ingredients:

• 1 small floret Cauliflower
• 3/4 cup flour
• 1/2 cup corn or rice flour
• 2 tsp chili garlic sauce
• 1/2 tsp soy sauce
• 2 tsp sriracha sauce
• Salt to taste
• 2-4 TB oil

For sauce:

• 1 onion
• 1 bunch green onions
• 3 jalapenos
• 2 tbsp sriracha
• 1 tbsp soy sauce
• 1/4 cup  tomato puree
• 2 tsp corn flour
• 1 tbsp sesame oil
• 1 tsp brown sugar
• Salt -  to taste

Directions

1. In a small bowl combine all purpose flour, corn flour, chili garlic paste, soy sauce, sriracha, and salt with enough water to make a thick paste.
2. In a wok, heat the oil. Dip the cauliflower in the batter such that it is coated well. Fry the cauliflower in oil till they are golden brown. Drain them in a paper towel.
3. Chop the onions and green onions finely. Save the green part for garnishing.  In a large wide pan, add sesame oil. Add onions, white part of spring onions, chili garlic paste and green chilly and fry for 5 minutes.
4. Combine all the sauces. Mix cornflour in 2 tbsp of water and add in the pan. Lastly add the cauliflower and increase the heat tossing the pan to coat sauces on cauliflower. Switch off and serve immediately.