Beruflich Dokumente
Kultur Dokumente
CHILLI CAULIFLOWER
Deep fried cauliflower florets in a sweet and sour sauce
Preparation Time : 20 minutes
Cooking Time : 25 minutes
Servings : 4
INGREDIENTS
Cauliflower, separated into florets
1 1/2 medium
Salt
to taste
Cornflour/ corn starch
1/2 cup
Oil
2 tablespoons + to deep fry
Garlic, finely chopped
3-4 cloves
Ginger, finely chopped
1 inch piece
Onion , thinly sliced
1 medium
Green chillies, thinly sliced
4-6
Green capsicum, cut into thin strips
1 medium
Soy sauce
2 tablespoons
Tomato sauce
2 tablespoons
Vegetable stock
1 1/2 cups
Vinegar
2 tablespoons
Sugar
1 teaspoon
MSG
1/4 teaspoon
White pepper powder
1/4 teaspoon
Spring onion greens, thinly sliced
1 stalk
METHOD
Soak the cauliflower florets in warm salted water for ten to fifteen minutes, drain
and pat dry. Mix two tablespoons cornflour in half a cup of water. Mix the
remaining cornflour and salt with cauliflower florets. Sprinkle a little water and
mix thoroughly. Heat sufficient oil in a wok and deep fry the cauliflower florets
for three to four minutes or until they are crisp and light golden brown. Drain on
absorbent paper. Heat two tablespoons oil in a wok and stir fry the ginger and
garlic for half a minute. Add onion, green chillies, capsicum and stir fry for a
minute. Add soy sauce and tomato sauce. Stir and add the vegetable stock. Bring to
a boil, reduce heat and simmer for two minutes. Add fried cauliflower florets,
vinegar, sugar, MSG, white pepper powder and salt. Stir in the cornflour mixture
and cook stirring continuously till the mixture thickens and coats the cauliflower
florets. Garnish with spring onion greens and serve hot.