Eosinophilic Esophagitis Friendly Gobi Manchurian
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Learn more →Ingredients
4 servings
For the batter
- 1 medium head cauliflower (about 2 lb), cut into 1 ½-inch florets
- ½ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ¼ cup cornstarch
- 1 tsp ground black pepper
- ½ tsp salt
- ½ cup water, plus more as needed
- vegetable oil, for frying
For the sauce
- 3 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tbsp rice vinegar
- 1 tbsp tomato ketchup
- 1 tsp chili sauce (such as sriracha)
- 1 tsp sugar
- 1 tsp cornstarch
- 3 tbsp water
For the stir-fry
- 2 tbsp vegetable oil
- 1 tbsp fresh ginger, finely minced
- 4 cloves garlic, finely minced
- 2 green chilies, thinly sliced
- 1 medium yellow onion, cut into 1-inch chunks
- 1 medium green bell pepper, cut into 1-inch chunks
- 3 scallions, thinly sliced, white and green parts separated
- 1 tsp sesame oil
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
In a large mixing bowl, whisk together the all-purpose flour, 1/4 cup cornstarch, black pepper, and salt. Add 1/2 cup water and stir until a smooth, thick batter forms — it should coat the back of a spoon and cling to the florets without dripping off. Add water 1 tablespoon at a time if the batter is too thick to coat evenly.
- 2
In a small bowl, stir together the soy sauce, rice vinegar, ketchup, chili sauce, sugar, 1 tsp cornstarch, and 3 tbsp water until the cornstarch is fully dissolved. Set aside.
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