Cauliflower Manchurian with Szechuan Sauce (Easy Indo Chinese)

Summer is a busy time around the farm but it is the time when we get to enjoy the abundance that nature bestows on us. So posting recipes to the blog takes a back seat.

Making Szechuan sauce is simple, with vinegar added the sauce is good for a few months. Refrigerated they last even longer. Once you have the sauce it is pretty versatile and can be used for making noodles, manchurian recipes, fried rice, chili paneer, chili roasted chicken etc.,

The sauce can be made with any kind of ripe chilies mild or hot. I made this sauce again with jalapeno peppers. Slightly different and fruity in taste but just as versatile.

Fall time is when we have an abundance of ripened chilies. They can be frozen for later use. if you can grow just 2-3 chili plants, it will provide you with enough chilies for the whole year.

When the outside temperature starts to dip, these are the kind of dishes you crave,
Recipe in pictures.

Take the required amount of the Szechuan sauce. In a bowl take the cauliflower florets and add the corn starch, black pepper, chili powder and salt.
Mix the powders with the cauliflower florets and set aside. Put a pan of oil to heat for deep frying.
Deep the florets and set aside to drain on paper towels.
In a saute pan, heat oil and add finely chopped garlic and grated ginger and saute for a minute. Add in the onions and bell peppers and saute till they start to turn color.
Add in the deep fried cauliflower and the szechuan sauce and mix it in. Saute till the saue is coated on all the caulilower pieces. Turn off the heat.

Paired with some fried rice or noodles, this makes an excellent meal.

Cauliflower Manchurian with Szechuan Sauce
Preparation Time:10 minutes
Cooking Time:25 minutes
Ingredients

1. 1 head of cauliflowr separated into florets
2. 1/4 - 1/3 cup of Szechuan Sauce
3. 1 cup of 1 inch diced red onions
4. 1 cup of 1 inch diced bell pepper
5. 1 tbsp of finely minced garlic
6. 1 tbsp of grated ginger
7. 2-3 tbsp of corn starch
8. 2 tsp black pepper
9. 2 tsp red chili powder
10. salt to taste
11. oil for deep frying + 1/2 tbsp of oil

Method

1. Set a pan of oil to heat for deep frying.
2. In a mixing bowl, take the cauliflower florets and add in the corn starch, pepper powder, chili powder and salt and fingers mix the powders into the cauliflower florets.
3. OnceAdd the florets to the oil and deep fry them and set aside to drain on paper towels.
4. In a wide mouthed pan, add oil and when hot add the garlic and ginger and saute for a minute. Add in the onions and bell pepper pieces and saute till the onions become translucent.
5. Add the fried cauliflower florets and saute for a minute, now add the szechuan sauce and mix it in and saute till all the pieces are well coated.
6. Add salt if required and turn off the heat.

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