Ingredients:

• 1 – Medium head of cauliflower, separated into medium-sized florets
• 6 tbsp – Cornstarch + 1/2 cup water or more as needed, to make a runny paste
• 1 tsp – Red Chilli powder
• Salt to taste
• 2 tsp – Canola/ sesame oil
• To make the sauce:
• 1 tbsp – Sesame oil
• 1 – Small onion, thinly sliced
• 1 – Medium green bell pepper (capsicum), thinly sliced
• 1 tbsp – Ginger paste
• 1 tbsp – Garlic paste
• 3 tbsp – Low salt soy sauce
• 2 tbsp – Vinegar
• 2 cups – Water
• 2 tbsp – Cornstarch mixed in 1/4 cup water
• 1 tbsp – Sugar
• Salt if needed

Method:

1. Heat the oil, add the ginger and garlic paste.
2. Stir fry for a minute until the ginger and garlic smell fragrant, and then add the onions and bell peppers.
3. Saute for a couple of minutes, then add 2 cups water and soy sauce.
4. Bring to a boil, turn the heat to low, and simmer for a couple of minutes.
5. Add the vinegar, sugar and salt if needed, then add the cornstarch-water mixture and allow it to simmer for a couple of minutes.
6. Add the cauliflower florets and stir well to coat.
7. Turn off the heat after a couple of minutes.
8. Recipe courtesy: Holy Cow Vegan.