Ingredients

• 1 - Medium head of cauliflower, separated into medium-sized florets
• 6 tbsp - Cornstarch + 1/2 cup water or more as needed, to make a runny paste
• 1 tsp - Red chilli powder
• Salt to taste
• 2 tsp - Canola/ sesame oil
• To make the sauce:
• 1 tbsp - Sesame oil
• 1 - Small onion, thinly sliced
• 1 - Medium green bell pepper (capsicum), thinly sliced
• 1 tbsp - Ginger paste
• 1 tbsp - Garlic paste
• 3 tbsp - Low salt soy sauce
• 2 tbsp - Vinegar
• 2 cups - Water
• 2 tbsp - Cornstarch mixed in 1/4 cup water
• 1 tbsp - Sugar
• Salt if needed

How to Make Low-Fat Gobi Manchurian

• Heat the oil, add the ginger and garlic paste.
• Stir fry for a minute until the ginger and garlic smell fragrant, and then add the onions and bell peppers.
• Saute for a couple of minutes, then add 2 cups water and soy sauce.
• Bring to a boil, turn the heat to low, and simmer for a couple of minutes.
• Add the vinegar, sugar and salt if needed, then add the cornstarch-water mixture and allow it to simmer for a couple of minutes.
• Add the cauliflower florets and stir well to coat.
• Turn off the heat after a couple of minutes.
• Recipe courtesy: Holy Cow Vegan.