Crispy cauliflower florets tossed in a tangy, savory, and slightly sweet Manchurian sauce. This popular Indo-Chinese appetizer is a guaranteed crowd-pleaser, perfect for parties or a special weeknight treat.
Prep20 min
Cook30 min
Servings4
Serving size: 1 cup
356cal
6gprotein
35gcarbs
21g
Ingredients
500 g Cauliflower (Cut into medium, bite-sized florets)
6 cup Water (For blanching cauliflower)
1 tsp Salt (For blanching water)
0.5 cup All-Purpose Flour
5 tbsp Corn Starch (4 tbsp for batter, 1 tbsp for sauce slurry)
A quick and flavorful Indo-Chinese classic, this veg fried rice features perfectly cooked rice tossed with crisp vegetables, savory sauces, and a hint of white pepper. It's the perfect way to use up leftover rice for a satisfying meal ready in under 20 minutes.
Crispy Gobi Manchurian with aromatic Veg Fried Rice - a tangy and energy-giving treat!
This indo_chinese dish is perfect for dinner. With 701.1600000000001 calories and 12.620000000000001g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 clove Garlic (Finely chopped)
1 inch Ginger (Finely chopped)
2 Green Chilies (Slit or finely chopped)
1 medium Onion (Diced into 1-inch cubes)
1 small Capsicum (Diced into 1-inch cubes)
2 tbsp Soy Sauce (Use low-sodium if preferred)
1 tbsp Red Chili Sauce (Adjust to spice preference)
2 tbsp Tomato Ketchup
1 tbsp Rice Vinegar
0.5 tsp Sugar (To balance the flavors)
2 tbsp Spring Onion Greens (Finely chopped, for garnish)
Instructions
1
Blanch the Cauliflower
Bring 6 cups of water to a rolling boil in a large pot. Add 1 tsp of salt.
Carefully add the cauliflower florets to the boiling water and blanch for exactly 3 minutes. This par-cooks them without making them mushy.
Immediately drain the florets in a colander and rinse with cold water to stop the cooking process.
Spread the florets on a kitchen towel and pat them completely dry. This step is critical for achieving a crispy coating.
2
Prepare Batter and Coat Cauliflower
In a large mixing bowl, whisk together the all-purpose flour, 4 tbsp of corn starch, ginger-garlic paste, 0.5 tsp black pepper, and 0.75 tsp salt.
Gradually add 1/2 cup of water while whisking continuously to form a thick, smooth, lump-free batter. It should have the consistency of pancake batter, thick enough to coat the florets.
Add the dry, blanched cauliflower florets to the bowl and gently toss until each piece is evenly coated.
3
Deep Fry the Cauliflower
Heat 2 cups of oil in a wok or deep pan over medium-high heat to about 350°F (175°C).
Carefully drop the battered florets into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
Fry for 5-6 minutes, turning occasionally, until the florets are golden brown and crisp.
Using a slotted spoon, remove the fried gobi and place them on a wire rack to drain excess oil and maintain crispiness.
4
Prepare the Manchurian Sauce
Heat 2 tbsp of sesame oil in a separate large wok or skillet over high heat.
Add the chopped ginger, garlic, and green chilies. Sauté for 30-45 seconds until fragrant.
Add the diced onion and capsicum. Stir-fry for 2 minutes until they are tender-crisp.
Reduce the heat to medium. Add the soy sauce, red chili sauce, tomato ketchup, rice vinegar, sugar, and the remaining 0.25 tsp black pepper. Stir well to combine.
Pour in 1/4 cup of water and bring the sauce to a gentle simmer.
5
Combine and Serve
In a small bowl, mix the remaining 1 tbsp of corn starch with 2-3 tbsp of cold water to create a smooth slurry.
Pour the slurry into the simmering sauce, stirring constantly. Cook for 1 minute until the sauce thickens and becomes glossy.
Turn off the heat. Immediately add the crispy fried cauliflower florets to the wok.
Gently and quickly toss everything together until the florets are evenly coated in the sauce.
Garnish with chopped spring onion greens and serve immediately to enjoy maximum crispiness.
345cal
6gprotein
54gcarbs
11gfat
Ingredients
4 cup cooked basmati rice (preferably leftover and chilled)
3 tbsp sesame oil
4 pcs garlic (cloves, finely minced)
1 inch ginger (finely minced)
2 pcs green chili (finely chopped)
1 pcs carrot (medium, finely diced)
0.5 cup french beans (finely chopped)
1 pcs capsicum (medium, finely diced)
1 cup cabbage (shredded)
0.5 cup spring onion (chopped, whites and greens separated)
2 tbsp soy sauce
1 tbsp rice vinegar
0.5 tsp white pepper powder
1 tsp salt
0.5 tsp sugar
Instructions
1
Prepare the ingredients: Finely chop the garlic, ginger, green chilies, carrots, french beans, and bell pepper. Shred the cabbage and chop the spring onions, keeping the whites and greens separate. In a small bowl, mix together the soy sauce and rice vinegar.
2
Stir-fry the aromatics and vegetables: Heat the oil in a large wok or skillet over high heat until it shimmers. Add the minced garlic, ginger, green chilies, and the spring onion whites. Stir-fry for 30-45 seconds until fragrant. Add the diced carrots and french beans. Cook for 2 minutes, stirring constantly. Add the bell pepper and shredded cabbage. Stir-fry for another 1-2 minutes until the vegetables are tender-crisp.
3
Combine with rice and sauces: Add the chilled, cooked rice to the wok. Use your spatula to gently break up any clumps. Toss the rice with the vegetables for 1 minute. Pour the soy sauce mixture over the rice. Add salt, white pepper powder, and sugar. Continue to toss on high heat for 2-3 minutes, ensuring everything is well combined and the rice is heated through.
4
Garnish and serve: Turn off the heat and stir in the chopped spring onion greens. Serve immediately, hot.
