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Spicy Indo-Chinese Cauliflower in dragon style
Spicy Indo-Chinese Cauliflower in dragon style
Spicy Indo-Chinese Cauliflower in dragon style is a popular fusion dish that combines the bold flavors of Indian and Chinese cuisines. The cauliflower is typically coated in a spicy sauce with a mix of aromatic spices and seasonings. Garnishing it with chopped greens and crunchy onions adds freshness and texture to the dish. It’s a great choice for those who enjoy a bit of heat and a lot of flavor in their meals.
Ingredients
- 1 head cauliflower medium cut into florets
- 2 tablespoons soy sauce
- 1 tablespoon chili sauce
- 1 tablespoon tomato ketchup
- 1 tablespoon vinegar
- 1 teaspoon ginger-garlic paste
- 1 teaspoon red chili powder (adjust to taste)
- Salt to taste
- 1 tablespoon cornstarch
- Oil for frying
- green onions chopped for garnish
- onions crunchy for garnish
Instructions
- In a bowl, mix soy sauce, chili sauce, tomato ketchup, vinegar, ginger-garlic paste, red chili powder, and salt to make the sauce.
- Coat the cauliflower florets with the sauce mixture and let it marinate for about 15-20 minutes.
- Sprinkle cornstarch over the marinated cauliflower and mix well to coat evenly.
- Heat oil in a pan for deep frying. Once the oil is hot, fry the cauliflower florets in batches until they are golden brown and crispy. Remove and drain on paper towels.
- In a separate pan, heat a little oil and sauté the chopped green onions for a minute.
- Add the fried cauliflower to the pan and toss well to coat the florets with the onions.
- Serve the Spicy Indo-Chinese Cauliflower hot, garnished with more chopped green onions and crunchy onions.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 59kcal (3%)Carbohydrates: 11g (4%)Protein: 4g (8%)Fat: 1g (2%)Saturated Fat: 0.2g (1%)Polyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 639mg (28%)Potassium: 483mg (14%)Fiber: 3g (13%)Sugar: 4g (4%)Vitamin A: 193IU (4%)Vitamin C: 70mg (85%)Calcium: 37mg (4%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
