Wash and drain cauliflower florets. Create a batter of six tablespoons corn starch, eco-friendly chillies and spring onions adding salt to taste. Dissolve the rest of the two tablespoons corn starch in quarter cup water and aside for sauce.
Step Two
Heat sufficient oil inside a kadai. Dip each cauliflower floret within the prepared batter and deep fry till golden brown. Remove and drain onto an absorbent paper. To help make the sauce, heat two tablespoons oil inside a pan and lightly fry the garlic clove paste and also the ginger root paste.
Step Three
Add some chopped capsicum and onion. Stir within the soya sauce and vegetable stock. Provide a boil, reduce heat and simmer for 2 minutes. Add some vinegar, MSG, sugar and adjust salt to taste.
Step Four
Stir within the dissolved corn starch and prepare stirring continuously up until the mixture thickens and starts bubbling. Add some fried cauliflower florets. Mix well to coat and prepare for 2 minutes more. Serve hot.
