| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Food5, Food networ |
4 |
servings |
INGREDIENTS
| 4 |
tb |
Olive oil |
| 4 |
|
Thin slices fresh ginger; peeled |
| 1 |
lg |
Cauliflower; weighing about |
|
|
; 800g, cut into |
|
|
; delicate florets |
| 3/4 |
ts |
Salt; or to taste |
|
|
Freshly ground black pepper |
| 4 |
tb |
Fresh coriander; very finely chopped |
|
|
Generous squeezes of lemon juice |
INSTRUCTIONS
Put the oil in a large wok or saut. pan and set over a medium to high
heat. When hot, put in the ginger. Stir for 10 seconds, pressing down
upon the ginger.
Now put in the cauliflower and salt. Stir and fry for 2-3 minutes. Add
4tbsp water. Cover and cook on medium-high heat for 2-3 minutes, or
until the cauliflower is tender but still crisp. Uncover and boil
away extra liquid, if there is any.
Add the black pepper, coriander and lemon juice. Stir to mix, then
serve. (The ginger can be removed before serving.)
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