Ingredients
Cauliflower In Schezwan Sauce:--
2 cups cauliflower florets
Rice bran oil, for deep-frying
2 tbsp rice bran oil
1 tbsp chopped garlic
½ tsp finely chopped ginger
1 tsp finely chopped green chillies
¼ cup finely chopped spring onion
5 tbsp schezwan sauce
1 tbsp Tuimato sauce
Pinch of sugar
SIDS SALT & PEPPER to taste
Batter:--
½ cup plain flour
¼ cup cornflour
1 tsp rice bran oil
Salt to taste
½ cup water
Garnish:--
2 tbsp finely chopped spring onion
Directions
To make cauliflower in Schezwan sauce, heat the oil in a deep non-stick wok, dip a few cauliflower florets in the prepared batter and deep-fry until golden brown in colour from all the sides.
Drain on an absorbent paper. Keep aside.
Heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a high flame for a few seconds.
Add the spring onion whites and greens and sauté on a high flame for 1 minute.
Add the Schezwan sauce, Tuimato sauce, sugar and salt, mix well and cook on a high flame for 30 seconds.
Add the fried cauliflower, toss gently and cook on a high flame for 1 to 2 minutes.
Serve the cauliflower in Schezwan sauce immediately garnished with spring onion.
