The only food blogger I follow religiously is Nupur of One Hot Stove, without a doubt one of the best foodie blogs on the internet! I've tried at least 10-15 of her recipes so far, not one has left me disappointed. I recently came across her take on Cauliflower/Gobi Manchurian, which inspired me to try something similar along these lines but as a more saucy main-course dish. Here's the combination of ingredients that hit the right spot!
Shortcut Gobi Manchurian (Prep time : 25-30 mins)
Ingredients
- One whole cauliflower
- 1.5 inches grated ginger
- 3 cloves finely chopped garlic
- A bunch of green onions, chopped
- 3-6 tablespoons cornflour (depending on how thick you want the sauce to be)
- A bunch of sauces including
* soy sauce
* regular ketchup
* white vinegar
Procedure
Cut the cauliflower (gobi) into florets (not too small), mix well with the ginger. Heat around 2 tsp oil in a nonstick pan/wok and stir fry the cauliflower ginger on med-high heat for about 10 mins. It's important to do this on high heat so that you get that nice crispiness without the burn. Remove the gobi and in the same pan, add a bit more oil and sautee the garlic along with all the sauces and cornflour for about 5 mins. Add some water to get the consistency you desire. Add salt/pepper to taste. Add in the crispy gobi and chopped green onions and cook for about a minute. Voila! You're done! Nothing quite like a yummy quickfix indochinese manchurian! Serve hot with steamed rice / fried rice (another post on chinese fried rice some other time).
Optionals : The same sauce can be used for a tougher white fish like trout or catfish for an indochinese style fish dish.
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