Spicyness

There are some dishes - that no matter how cliche or redundant - never lose their delicious tastes. I mean look at Gobi manchurian - humble, unassuming and yet still serving strong in food establishments all over India. And not surprising, this dish is tasty and forms the appropriate appetizer for any form of Indian meal. In terms of home cooking, this forms the ideal appetizer, party nibbles, side-dish to any Chinese meal or just a bowl full of it to eat while you watch The Big Bang Theory.
The procedure to making this dish is simple with a little bit of chopping involved. But, it is quick once the steps are fulfilled in their order. And, in no time, this will become your signature recipe. The trick to making the cauliflower nice and juicy is to do what my grandmother does - boil the cauliflower for a few minutes. This gets rid of the raw, crunchiness of the vegetable and soften it later deliciousness.So, go get the ingredients and prepare yourself for some Monday night spicy-ness.

Ingredients:
2 cauliflowers
2tsp soy sauce
1tsp oyster sauce
2tsp vinegar
1tbsp red chili sauce
4tbsp cornflour
1inch ginger
4 cloves garlic
5 spring onions
1 capsicum
3 chillies
salt
pepper
1/4 cup water
Oil for frying

Method:
Chop the cauliflower into small florets. Boil the cauliflower for 5 to 6 minutes.

Remove. Add soy, oyster, vinegar, red chili sauce, salt and pepper. Marinade for a few minutes.
Heat oil. Toss the cauliflower with 3 tbsp of cornflour. Fry in batches.

Remove most of the oil and reserve. Add the ginger, garlic, spring onion, chillies, capsicum. Cook for five minutes. Add soy, red chili sauce and vinegar.
This is the tricky part. You need to adjust the seasonings so that the hot, sweet, salty and sour are correctly balanced. Usually the soy and vinegar should be put in equal quantities. But, the taste is subjective. Whatever suits your palate, go with it.

Sprinkle salt and pepper. Add the cauliflower and fold everything in. Do a final check on seasoning and serve hot.