This dish is special to me because it is a rendition of a very popular Indo-Chinese dish called Gobi Manchurian. Gobi means cauliflower in Hindi, and Indo-Chinese food is something specifically found in India or Indian-heavy communities. It combines all the best flavors of both cuisines in one! The original version of this dish calls for fried cauliflower, so I love my version with roasted cauliflower because it's healthier, easier and vegan!
Swap option: You can substitute jarred ginger/garlic paste; you can use apple cider vinegar instead of rice wine vinegar.
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon rice wine vinegar
- 1 teaspoon sriracha or any red chile sauce
- 2 teaspoons agave
- 2 teaspoons vegetable oil
- 1 teaspoon toasted sesame oil
- 1 medium yellow onion, large diced
- 1 (1-inch) knob fresh ginger, peeled and finely minced
- 3 cloves garlic, finely minced
- 2-3 dried red chiles
- 1 bell pepper, large diced
- 2-3 tablespoons water
- 1 cup roasted cauliflower florets (recipe linked above)
- rice or noodles, to serve
- 1 scallion, thinly cut on the bias
1. In a bowl, mix together, soy sauce, vinegar, chile sauce and agave. Set aside.
2. Place a wok or large, non-stick skillet over medium-high flame. Pour in vegetable and sesame oils. Once hot, add in onions and then the ginger, garlic and chiles. Sauté for about 2 minutes. Next, add in the bell peppers and continue sautéing.
3. Once the veggies are slightly fork-tender but still have a bite, lower the flame to about medium-low and pour in the sauce mix and water. Continue cooking. After about 2-3 minutes, sauce should be bubbling and getting thicker, add in the cauliflower florets. Toss to coat completely and cook for another 4-5 minutes (you want the sauce to seep through into the cauliflower). Taste to see if it needs salt and adjust accordingly.
4. Remove and serve with rice or noodles and garnish with chopped scallions.