Chinese Cauliflower Recipe

• 1 Cauliflower (medium sized)
• 1 tsp Chili Powder
• 3 tsp Corn Flour
• ¼ tsp White Pepper
• 1 Red Onion (sliced)
• 1 Capsicum (green bell pepper) (chopped into big pieces)
• 1 Green Chili (finely minced)
• 1 tsp Ginger-Garlic (paste)
• ¼ cup Spring Onion (finely chopped)
• 1 tsp Soya Sauce
• 4 tsp Tomato Ketchup
• 2 tsp Chili-Garlic sauce
• 3 drops Vinegar
• 4 tbsp Oil
• Salt to taste
• 1 pinch Msg (glutamic acid) (flavor)

• Cut the cauliflower into small buds/flowers.
• Wash the cauliflower buds and drain the water.
• While they are still wet, add the chili powder, corn flour, white pepper powder, msg, and few drops of vinegar [Toss till the cauliflower is well coated].
• Shallow fry the cauliflower buds in the oil, till they turn lightly brown and crisp on the outside. [Stir constantly, taking care that the cauliflower doesn't stick to the bottom of the pan].
• Strain and keep aside.
• In a separate pan, heat the remaining oil, and fry the onions till it turns brown.
• Add bell peppers, spring onions, green chilies and ginger garlic paste to it and stir it constantly for 5mins.
• Add soy sauce, tomato ketchup, salt and the chili-garlic sauce to it.
• Immediately add the fried cauliflower buds to it.
• When the sauce coat the buds well and is almost dry, remove it from heat and serve it hot.