| 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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