Soak the cauliflower florets in warm salted water for ten to 15 minutes, drain and pat dry. Mix two tablespoons cornflour in two a mug of water.
Step Two
Mix the rest of the cornflour and salt with cauliflower florets. Sprinkle just a little water and blend completely. Heat sufficient oil inside a wok and deep fry the cauliflower florets for 3 to 4 minutes or until they're crisp and lightweight golden brown.
Step Three
Drain on absorbent paper. Heat two tablespoons oil inside a wok and stir fry the ginger root and garlic clove for 30 seconds. Add onion, eco-friendly chillies, capsicum and stir fry for any minute.
Step Four
Add soy sauce and tomato sauce. Stir and add some vegetable stock. Provide a boil, reduce heat and simmer for 2 minutes. Add fried cauliflower florets, vinegar, sugar, MSG, white-colored pepper powder and salt.
Step Five
Stir within the cornflour mixture and prepare stirring continuously up until the mixture thickens and jackets the cauliflower florets. Garnish with spring onion vegetables and serve hot.
