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Mince fresh ginger and garlic, finely chop the celery. Cut the vegetables into bite sized cubes. Separate cauliflower into florets. Add 1 tablespoon corn flour to a small bowl.
To that add 1 cup water and make a lump free slurry. Keep aside.
Heat 2 tablespoons sesame oil in a saute pan or Chinese wok. Once the oil is smoking hot, lower the flame and add minced ginger, minced 2 cloves garlic, celery and chili flakes. Saute for a minute.
Add cubed onions and saute for another minute in high heat.
Add the cubed vegetables and increase the flame to highest.
Now continuously saute the vegetables in high heat for 2-3 minutes.
Add 6 tablespoons water and cover the pan immediately with a tight lid.
Let cook in medium heat for 2-3 minutes or until the water is absorbed. This method will cook the veggies by retaining the color and shape, keeps them cooked yet crunchy and also imparts a wonderful smoky flavor. Once the vegetables are cooked, open the pan and mix once.
Add 1/2 tablespoon brown sugar, red chili paste.
Mix well and also add 3 tablespoons soy sauce, 1 tablespoon vinegar, 4 tablespoons pineapple juice. Mix well.
Now add the prepared corn flour slurry, salt and pepper to taste.
Mix and cook till the sauce thickens to your desired consistency.
Finally throw in the sesame seeds and mix.
Transfer to a serving bowl and serve hot. Remove from flame.