I have no clue how the word 'Manchoorian' came to Indianised Chinese food. Yeah...I know there is a place called Manchoorian is in China. But what it has to do with any punjabied version of 'so called chinese food'! The original chinese people do not have anything similar to what they make in India. Anyway.....Indian palate as evolved far the way for spices and chili, can't help it.
So I fixed this recipe on a boring sunday afternoon! Never appreciated cauliflower all my life!Since it turned out well, I am kind of warming up for cauliflower!:)
Cauliflower 1 small head
Ginger 1" grated
Garlic 2 beads chopped & minced
Shallots 1 finely chopped(optional)
MSG 1/4 Spoon
Dry red chili flakes 1/4 spoon
Honey 2 spoons
Soy sauce thick 2 spoons
Sesame seeds few
Chinese 5 spice powder 1/4 spoon
Sesame oil few spoons
Green onions chopped 1 cup to garnish.
Steam cook cauliflower gently for few minutes. Let it be firm yet. Set aside.
Heat oil in a wide wok. Add sesame seeds, chili flakes, garlic and ginger. Bring themt o fragrant state.
Then add sallots and fry till golden brown.
Now stir-in steamed cauliflower. Fry them over high heat. Add salt, MSG, soy sauce, honey and 5 spice powder. Stir-fry till it coats all the spices and oil. And also until it is cooked.
Remove from heat and garnish with green onions.
Enjoy with fried rice or noodles.