Ingredients
•Cauliflower,cut into florets 1/2 medium
•Carrot,cut into 1 inch pieces 1 medium
•Babycorns,cut into 1 inch pieces 4
•Sichuan sauce 4 tablespoons
•Refined flour (maida) 6 tablespoons
•Cornflour/ corn starch 3 tablespoons
•Oil 2 1/2 tablespoons + for deep-frying
•Salt to taste
•Garlic,chopped 1/2 teaspoon
•Ginger,finely chopped 1/2 teaspoon
•Green chillies 1/2 teaspoon
•Spring onion bulbs,chopped 1 tablespoon
•Spring onion greens,chopped 1 tablespoon
Method
Combine refined flour, cornflour, half tablespoon oil and salt in a bowl. Add sufficient water and whisk well to make a smooth and thick batter.
Heat sufficient oil in a deep pan. Dip cauliflower, carrots, baby corns in the batter till they are well coated and deep-fry on medium heat until crisp. Drain on absorbent paper and set aside.
Heat two tablespoons oil in a non-stick pan. Add garlic, ginger and green chillies and stir-fry on high heat for a few seconds.
Add spring onion bulbs and sauté on a high heat for a few seconds. Add sichuan sauce, fried vegetables and salt and mix well. Serve immediately, garnished with spring onion greens.