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Home: Food and Fitness: Vegan / Vegetarian Recipe Exchange, Cooking Help:
RECIPE: Garlic and cauliflower stirfry

 



gldnrayshow
Postmaster General


Apr 28, 2005, 1:55 PM
Post #1 of 4 (344 views)
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RECIPE: Garlic and cauliflower stirfry Can't Post - Read Only Forum!

One of my college friend's mothers is from Japan and she apparently makes a fantastic stirfry. This is my adaptation of it.

2 head cauliflower, separated into florets
20 whole cloves garlic, peeled (you read that right)
1/2 c hoisin sauce
1/4 c soy sauce
1/2 tbsp olive oil (yes)
1/2 tbsp sesame oil (mmmmm)
toasted sesame seeds (optional)

Heat oil in large skillet or wok. Add garlic cloves and stir fry until browned. Add cauliflower. After 3-5 minutes of stirfrying, add 3 tbsp water and cover, reducing heat to medium for 3 minutes. Meanwhile, mix hoisin and soy sacues in a bowl. Pour into wok, remove from heat and cover.

Prepare jasmine rice. Serve vegetables over rice topped with sesame seeds.

Adding water to the pan partway through the frying is helpful because cauliflower steams quickly but fries slowly, and this is more healthy than trying to cook the cauliflower entirely by frying. You cover the wok after adding the water to increase the temperature of the air around the vegetables. Be careful as you add the water, since you will be putting water into a small amount of hot oil and it may spatter. Finally, you should wait between five and fifteen minutes between turning off the heat and serving, so that the cauliflower can soak up some of the sodium-infused sauces.

[Mod Note: Added to archive.]

(This post was edited by liezard on May 17, 2005, 8:07 AM)


SephreniaMusic
History Geek


Jul 13, 2007, 11:19 AM
Post #2 of 4 (242 views)
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Re: [gldnrayshow] RECIPE: Garlic and cauliflower stirfry [In reply to] Can't Post - Read Only Forum!

I just started making stirfry and are thinking of making this one but all the garlic makes me wonder if its very spicy or those the garlic mellow when fried brown?


cayenne
Sgt. Pepper


Jul 13, 2007, 11:53 AM
Post #3 of 4 (241 views)
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Re: [SephreniaMusic] RECIPE: Garlic and cauliflower stirfry [In reply to] Can't Post - Read Only Forum!

I'll bet its pretty mellow. I have a stew that I make that I put about 15 cloves of garlic in and it's not overpowering, because the cloves are sauted for almost 10 minutes first.

If it worries you, though, you could cut the amount in half.


SephreniaMusic
History Geek


Jul 18, 2007, 5:12 PM
Post #4 of 4 (210 views)
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Re: [cayenne] RECIPE: Garlic and cauliflower stirfry [In reply to] Can't Post - Read Only Forum!

Thanks for the advice. I made this tonight and it wasn't garlicy at all. When I ate a clove it tasted sweet instead of sharp. This dish is really yummy but I only used one head of cauliflower since it was a big one, one more and the wok would have been way to small. I love the way the sweet hoisin sauce and the salt soy sauce came together. I'll probably use this recipe for other veggies too.

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