| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables, China, Archived |
3 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter or Margarine |
| 1 |
tb |
Vegetable oil |
| 1 |
md |
Cauliflower head trimmed, cut into floweret |
| 1 |
|
Scallions chopped |
| 2 |
tb |
Black Bean Sauce |
| 2 |
ts |
Sesame oil |
| 2 |
ts |
Cornstarch |
INSTRUCTIONS
Heat large skillet over medium-high heat. Add butter, oil and cauliflower.
Saute 1 minute. Add scallion, black bean sauce, sesame oil and 2/3 cup
water. Bring to boil. Reduce heat; cover and simmer 4 to 6 minutes, or
until cauliflower is tender-crisp. Meanwhile, mix cornstarch with 1
tablespoon water. Stir into cauliflower; cook and stir until mixture boils
and thickens.
Cauliflower heat may be substituted with 1 10 oz package of frozen
cauliflower, thawed and drained. Simmer only 2 to 4 minutes, or until
tender-crisp.
Original recipe from Dynastry Classic Oriental Cookbook. Conversion by Rick
Weissgerber.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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