Gobi Manchurian - cooking recipe

Ingredients

Fried Cauliflower:
oil for deep frying
5 tablespoons all-purpose flour
3 tablespoons cornmeal
1/3 cup water
1 teaspoon ground black pepper
3/4 teaspoon salt, or to taste
15 cauliflower florets
Manchurian Sauce:
3/4 cup vegetable stock, divided
1 tablespoon cornmeal
1 tablespoon soy sauce
1 tablespoon ketchup
1 tablespoon chile-garlic sauce (such as Sriracha(R))
salt to taste
1 tablespoon vegetable oil
1/2 cup chopped onion
1 green chile pepper, finely chopped
3 cloves garlic, minced
1 teaspoon finely chopped ginger
1 green onion, chopped, or to taste (optional)

Preparation

Heat oil in a large pot over medium heat.
Mix flour, cornmeal, water, black pepper, and salt together in a bowl to make a thick batter. Toss in cauliflower florets and mix until coated.
Deep fry cauliflower a few florets at a time until golden brown, about 3 minutes. Transfer to a paper towel-lined plate.
Mix 1/4 cup vegetable stock with cornmeal in a bowl. Add soy sauce, ketchup, chile-garlic sauce, and salt.
Heat oil in a wok or frying pan over high heat. Add onions, chile pepper, garlic, and ginger and stir-fry for a few seconds. Add cornmeal mixture and cook 1 to 2 minutes. Add remaining vegetable stock and cook until very thick, about 10 minutes. Remove sauce from heat.
Spoon sauce over fried cauliflower and toss slightly. Garnish with green onions and serve.