Qing Chao Cai Hua Chinese Stir Fried Cauliflower Recipes

QING CHAO CAI HUA (CHINESE STIR-FRIED CAULIFLOWER)

Steps:

• Divide cauliflower into florets, wash, blanch briefly in boiling water, and drain.
• Wash bell pepper, remove stem and seeds, and cut into thin slivers.
• Over highest heat, heat the empty wok, then add oil and swirl to heat. Add cauliflower and stir-fry briefly. Add bell pepper, sugar, salt, and MSG, tossing after each addition.
• Transfer to serving platter, and serve as part of a Chinese meal: rice, soup, and a balanced variety of dishes--one per person.

GINGER STIR FRIED CAULIFLOWER WITH OYSTER SAUCE

Steps:

• Mix cauliflower with 1 tbsp soy sauce & have the sugar stirred into the soy.
• Turn wok or large skillet to high heat, add oil, and when it starts smoking add ginger and garlic for about 15 seconds Turn heat down a little bit but still high.
• Add cauliflower and scallions, stir and cook for about 2 minutes.
• Add stock, water, oyster sauce and remaining soy sauce Cook for 1 minute.
• If you like a thicker sauce add corn starch stir and cook for no more than 1 minute.

XIANG GU CHAO CAI HUA (SHIITAKE-FRIED CAULIFLOWER)

Steps:

• Soak mushrooms in boiling water. Reserving water, squeeze excess moisture from mushrooms, remove stems, wash, and quarter.
• Cut cauliflower (and broccoli if using?into florets and wash.
• Mince green onion.
• Heat empty wok over highest heat. Add oil and swirl to heat. Add minced green onion, minced ginger, and minced garlic, and toss a moment until fragrant but not burned. Add cauliflower (and broccoli) and stir-fry. Add mushrooms and continue to stir-fry.
• Season with salt, rice wine, msg, and some of the mushroom water, tossing after each addition.
• Transfer to platter and serve as part of a Chinese meal: rice, soup, and a balanced variety of dishes--one per person.