Chinese
Gobi Manchurian (Crisp Cauliflower in Chilli Garlic Sauce)
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Gobi Manchurian (Crisp Cauliflower in Chilli Garlic Sauce) is Chinese home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Drop the florets into boiling salted water for 2 minutes, then drain them and let them dry completely. Wet florets make a soggy coat.
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Mix the maida, 5 tbsp of the corn flour, the kashmiri chili powder, ginger garlic paste and 1/4 tsp of the salt with just enough water to make a thick batter that clings, and coat the florets in it.
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Deep fry the florets in hot oil in batches for 4 to 5 minutes until crisp and golden, and drain them on paper.
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Heat the 1 tbsp oil in a wok on high heat, add the chopped garlic, grated ginger and slit green chilies for 30 seconds, then the onion and capsicum cut into squares and the spring onion whites, and toss 2 minutes.
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Add the soy sauce, red chili sauce, ketchup, vinegar, sugar and the rest of the salt with 1 cup of water and bring it to a boil. Stir in the last tbsp of corn flour mixed with 2 tbsp water and cook until the sauce turns glossy and thick.
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Add the fried florets, toss quickly to coat and take it off the heat at once so they stay crisp. Finish with the spring onion greens and eat it with fried rice or hakka noodles.
Serve it with
A Chinese dinner is a plate rather than a single dish. These are the courses that normally sit beside Gobi Manchurian (Crisp Cauliflower in Chilli Garlic Sauce), read from the same composition Dinejot builds a real meal from.
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Something to sip
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What it is eaten with
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Gobi Manchurian (Crisp Cauliflower in Chilli Garlic Sauce) carries gluten and soy. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | Yes | Bai Zhou (Plain Rice Congee) |
| Shellfish | No | |
| Eggs | No | |
| Soy | Yes | Bai Zhou (Plain Rice Congee) |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 290 kcal
- Protein
- 5 g
- Carbs
- 35 g
- Fat
- 15 g
- Fiber
- 4 g
- Sugar
- 7 g
- Sodium
- 960 mg
- Saturated fat
- 2 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Gobi Manchurian (Crisp Cauliflower in Chilli Garlic Sauce) takes about 45 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.