Time: 15 minutes.
[Look at the ingredients section for a Halal variation]
It has become so common and tempting to eat-out during lunch due to work and schools. Outside food are generally more taste-oriented and doesn’t put much emphasize on balanced nutrition. Therefore, it became vital that we ensure sufficient uptake of vitamins when we are cooking ourselves. Today we would like to introduce Chinese stir-fried cauliflower (清炒菜花). A simple, healthy and hearty meal usually prepared by Chinese mums.
This dish is often seen with a variety of multi-coloured vegetables, albeit cauliflowers are actually the main stars here. You could basically substitute any other vegetables you like (e.g. button mushrooms, black fungus etc). This dish is highly versatile and could be leave up to your imagination. The taste from various freshly picked vegetables, thinly sliced meat and succulent prawns, in combination with a final delicate touch from the Shaoxing wine twine beautifully into utter magnificence.
Ingredients: (* are replaceable)
- 1/4 cauliflowers
- 100 g of pork slices* (Alternative: Chicken)
- 1 tbs Shaoxing wine* (Alternative: Chicken stock)
- 1 tbs oyster sauce*
- 3 cloves garlic
- 3 ginger slices (2 mm width)
- 8 medium prawns*
- 1/4 red capsicum*, cut in bite-size
- 1/4 green capsicum*, cut in bite-size
- 4 baby corns*, slantly sliced
- 1/2 carrot*, thinly sliced
- 2 long beans*
- 50 – 100ml water
- 1 tsp cornstarch mixed with 1 tbs water
- Boil some water in the pan. Add in the cauliflower and baby corns. Boil for around 30 seconds. Pour the boiled water away and leave it to rest. Do not rinse them with water as this would washed their flavour away.
2. Heat up the pan with some oil, add in and saute the pork slices. The pork would slowly release fats in them. Add in the ginger slices when the pork changes its colour.
3. Add in vegetables that are more difficult to cook (e.g. carrots, long beans). Saute for about 20 seconds and then put it the prawns and remaining vegetables (cauliflowers included). Sautee everything over a medium flame.
4. As soon as half of the prawns turn orange, add in oyster sauce, Shaoxing wine and some salt and continue stir frying. You may add in 100 ml of water if you want more gravy. Drizzle in cornflour solution little by little from the side of the pan when the prawns are cook. Turn to low flame, and serve when the gravy thickens.
And there you go, another simple, yet tasty, cook-under-15 minutes recipe just for you! Best served when hot with rice! Bon apetit!
What do you think of this recipe? Comment below and share it with us!