In a bowl combine flour, corn flour, ginger garlic paste, salt as needed and enough water to make a thick batter

Whisk well to weed out lumps

Heat oil for deep frying

Drop in hand full of broccoli florets into the batter and coat them well with it

Repeat the same steps till you finish frying all the broccoli florets

For the gravy, leave 2 tablespoon oil in the wok and separate the rest

Add the garlic and sauté until aromat using Low heat (do not brown them)

Add the chillies,onions and capsicum and sauté for 2-3 minutes

Add the sauces one by one and the vinegar

Mix well and add 1/2 cup of water

Let simmer for a minute

Meanwhile make a slurry combining 2 tablespoon cornflour and required amount of water

Once done, add the slurry into the wok and stir continuously till the gravy thickens

Add salt to taste and mix well

Add the fried broccoli now and coat well with the gravy

Cook covered for 2 minutes for the broccoli to absorb the flavours

Take off heat then and transfer to a serving bowl

Garnish with chopped spring onion greens

Enjoy with fried rice or noodles

My tip: if you would like this recipe as an appetiser, add in less water while making the gravy