You will be needing
-Cauliflower, cut into bite-sized florets. Soak in salt water to kill worms and other nasties hiding in there.
For the coating
– 1 heaped tsp red chilli powder, as much as you can handle
quantity and add only what is needed to your cauliflower. Store the
remaining mixture in a dry container for your next use.
For the stir fry
-handful of garlic cloves, peeled and diced finely
-Deep fry the florets in oil till deep golden brown. Set aside.
-Drain excess oil from the pan, or use a fresh larger pan, but the same oil used to deep fry the cauliflowers.
-Heat the pan, and stir the garlic and ginger till they are crunchy roasted.
-Add the onion and capsicum. Stir well.
-Add the soy, red chilli sauce, tomato puree, sambal oelek (optional) and salt. Stir well.
– Add the fried cauliflower. Cover and cook on low flame for 1-2 minutes.
– Add the cornflour water to the pan. Stir well.
-Remove from heat. Garnish with chopped spring onions.