Apr 28, 2005, 1:55 PM
Post #1 of 4
One of my college friend's mothers is from Japan and she apparently makes a fantastic stirfry. This is my adaptation of it.
RECIPE: Garlic and cauliflower stirfry
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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)