Vegetables dominated our favorites from among the many Asian recipes sent in for this month’s contest. The winning entry was one that Central Texas Electric Cooperative member Thomas Adams said he derived from an online video and the recipe from his favorite Indian restaurant in San Antonio.

1 tablespoon oil or ghee
1/2 onion, chopped
2 green chilies, chopped
3 cloves garlic, sliced or chopped finely
2 tablespoons ketchup
2 to 3 tablespoons red chili sauce
4 teaspoons soy sauce
2 teaspoons vinegar
Oil to deep fry
4 tablespoons cornstarch, divided
5 tablespoons all-purpose flour
1 tablespoon rice flour
Dash salt and black pepper
Dash red color powder, optional
1/2 head cauliflower, cut into even-sized florets
2 scallions, sliced finely

Heat oil or ghee (a type of clarified butter, available in some grocery or specialty stores) in medium/large nonstick pan. Add onion, chilies and garlic and cook until onion is slightly brown. Add ketchup and chili sauce and simmer until the oil begins to separate. Add soy sauce and vinegar and turn heat to low. Make paste with 2 tablespoons cornstarch and 4 tablespoons water. Add to pan and simmer until sauce thickens. Heat frying oil in deep pot. In bowl, make batter from remaining cornstarch plus flour, rice flour, salt, pepper and 1/4 cup plus 2 tablespoons water. Mix until smooth. Add red color powder (available at Indian grocers), if desired. Coat cauliflower florets and fry until cauliflower is browned. When all is fried, add to the pan with sauce and toss to coat. Sprinkle on scallions and serve immediately.

Servings: 6. Serving size: 1/2 cup. Per serving: 102 calories, 2.7 g protein, 2.4 g fat, 17.8 g carbohydrates, 1.7 g dietary fiber, 773 mg sodium, 3.8 g sugars, trace cholesterol

Thomas Adams, Central Texas Electric Cooperative