Your basket is currently empty.
Prep: 30 minutes
Cook: 30 minutes
For the Sauce
For the batter
Combine all the batter ingredients and set aside to let the baking powder work.
Heat vegetable oil in a wok. Dip the cauliflower and fry for 4 minutes turning them few times. Set aside. Now dip the bell peppers in the batter and fry until cooked through. Drain and set aside.
In another separate shallow pan, heat 2 tablespoons of the oil used for the cauliflowers and bell peppers and sauté the garlic and ginger until fragrant. Add the onions and stir until smooth. Reduce heat and add all three sauces and cook again until thick and sticky.
Add the cauliflower and fried bell peppers. Gently stir until the vegetables are coated with the sticky sauce. Garnish with some spring onion. Serve straight away.