| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1 1/2 | T | Vegetable oil |
| 1/4 | t | Yellow mustard seeds |
| 1/4 | t | Ground coriander |
| 2 | Garlic cloves, finely | |
| chopped | ||
| 1 | 1/2-inch piece ginger | |
| peeled and diced | ||
| 1/2 | lb | Cauliflower florets |
| 1/4 | t | Salt |
| Freshly ground black pepper | ||
| Cayenne pepper to taste | ||
| 1/4 | c | Water |
INSTRUCTIONS
Put the oil in a wok and set over medium-high heat. When the oil is hot, put in the mustard seeds and coriander. When the mustard seeds begin to pop, add the garlic, ginger, and cauliflower. Cook, stirring frequently, for 5 to 7 minutes or until the cauliflower has turned somewhat brown. Add the salt, black pepper and cayenne to taste. Add 1/4 cup water, cover and cook for 2 minutes more. Serve immediately. Yield: 2 servings Recipe by: Cooking Live Show #CL8991 Posted to MC-Recipe Digest V1 #903 by "Angele and Jon Freeman" <jfreeman@comteck.com> on Nov 12, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 277
Calories From Fat: 205
Total Fat: 23.3g
Cholesterol: 0mg
Sodium: 1293.3mg
Potassium: 721.1mg
Carbohydrates: 13.9g
Fiber: 8.8g
Sugar: 1.3g
Protein: 9.5g