– Neutral-flavored oil of choice – Ginger – Garlic cloves – Serrano peppers – Shallot – Scallions – Green bell pepper – Soy sauce or tamari – Sambal oelek – Distilled white vinegar – Sesame oil – Organic ketchup – Organic brown sugar – Cornstarch – Cilantro
Stir-fry garlic, ginger, and chili peppers. Add shallots, green bell pepper and scallions. Add shallots, green bell pepper and scallions and stir-fry for 3-4 minutes.
Pour in the Manchurian sauce. Stir-fry for 1 minute, shaking pan or stirring frequently. Add in cornstarch slurry (cornstarch + water) and stir, until the sauce turns glossy.
Cut your cauliflower into small-medium sized florets. Whisk together the dry ingredients for the batter: all-purpose flour or rice flour (GF), cornstarch, grated ginger and garlic, salt, and red chili powder.
Gradually pour in the water, whisking as you go, until the batter is lump-free, thick, and viscous. Add a few florets to the batter and use a silicone spatula to toss the florets all over, coating all the crevices.
Bring the oil at at 340-350ºF and Fry until the florets are golden brown, 6 to 10 minutes. Then increase the heat to high and bring the oil up to 375-400ºF to do the second flash fry.
When the Manchurian sauce is room temp, add the cooked cauliflower florets to the sauce and toss well to coat. Add the scallion greens and cilantro, and serve immediately.