UBS In Person Cooking Class: Gobi Manchurian

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.

This event is optional and not firm-mandated.

Please note our attendance policies:
Sign Ups: Eventbrite sign-ups are limited to one in-person class sign up per week per person.
No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days.

Gobi Manchurian, Yogurt, Cilantro, Cashews

Serves 4

Manchurian Sauce

2 tablespoons soy sauce

1 1/2 tablespoons sambal oelek

1 tablespoon distilled white vinegar

1 teaspoon toasted sesame oil

3 tablespoons ketchup

2 tablespoons brown sugar

½ tablespoon cornstarch + 1 tablespoon cold water

3 tablespoons neutral-flavored oil of choice

2 teaspoons ginger, minced

1 tablespoon garlic, minced

1 teaspoon serrano pepper, minced

6 scallion whites, cut into ½ inch pieces

½ cup green bell pepper, chopped

½ cup onion, chopped

½ cup carrot, thinly sliced half moon

1 handful of fresh cilantro, chopped

6 scallion greens, thinly sliced

Yogurt for topping

Toasted and chopped cashews, for topping

1. Mix together soy sauce, sambal, ketchup, sugar, sesame oil, and vinegar in a bowl. Set aside. In a small bowl, stir together the cornstarch and water until well combined.

2. Heat a wok over medium-high heat until it just starts to smoke. Then add 3 tablespoons of the oil and swirl the pan to get it up the lower sides of the pan. Add the scallion whites and light green parts, green bell pepper, onion, carrot and season with a pinch of salt. Cook for 3 to 4 minutes, stirring or shaking the pan often, or until the aromatics start to get some color. Add the ginger, garlic, and serrano peppers, Cook for 1 minute, shaking the pan back and forth or stirring frequently.

3. Add the sauce and stir fry for 1 minute, stirring frequently. Stir the cornstarch slurry again to incorporate, and then pour it into the pan. Mix well and stir until the sauce turns glossy and thickens a bit. Return the cauliflower and toss to coat evenly but thoroughly. Serve over rice and top with scallion greens, cilantro, yogurt, and cashews.

Fried Cauliflower

1 small head of cauliflower, cut into small-medium florets

1/2 cup + 2 tablespoons rice flour

¼ cup + 2 tablespoons cornstarch

1 teaspoon grated garlic

1 teaspoon finely grated ginger

3/4 teaspoon Kashmiri red chili powder

3/4 teaspoon kosher salt

½ cup water, plus more as needed

Vegetable oil or high-heat oil for deep frying

1. Mix together the all-purpose flour or rice flour, cornstarch, garlic, ginger, chili powder, and salt in a large bowl. Gradually pour in the water and whisk until you have a lump-free and smooth batter that is quite thick and viscous (it should feel a little heavy with some resistance). Be cautious with the water (rice flour needs less water than AP flour).

2. Add enough oil to a saucepan or deep heavy-bottomed pan for deep frying, no more than 1/2 full of oil. Heat over medium heat.

3. While the oil is heating, add a few florets to the batter and use a silicone spatula to toss the florets all over, coating all the crevices. Continue adding a few more florets until they’re all coated.

4. Once the oil is at 350ºF, lift out a few florets from the batter using a slotted spoon and carefully add to the hot oil. Add a few more in batches, until half of the florets are in the oil. Wait 1 minute before stirring to prevent the batter from slipping off and sticking to other florets.

5. Fry the florets for a total of 6 to 10 minutes, stirring from time to time, until they are golden brown (not just golden). Scoop up the florets with the spider or slotted spoon and gently shake it up and down to get rid of excess oil. Strain florets onto a rack set over a paper towel lined tray.

6. Repeat the process with the second batch of cauliflower, after the temperature has returned to 350 degrees.