Name: Stir-Fried Cauliflower - Bong Cai Xao

Ingredients:

• 2 tablespoons olive oil or vegetable oil
• 1 tablespoon finely chopped garlic
• 1 smallish head cauliflower, broken into florets (4 to 5 cups florets)
• 2 tablespoons fish sauce
• 2 tablespoons cold water
• 1 teaspoon granulated sugar
• 1/2 teaspoon freshly ground black pepper
• 2 scallions, white and green parts, cut into 1-inch lengths
• 2 tablespoons coarsely chopped cilantro or mint leaves

Instructions:

• Heat the oil in a wok or large skillet over medium-high heat. To test if the pan is ready, add a pinch of garlic; if it sizzles at once, the oil is ready.
• Add the remaining garlic to the pan and toss to coat with the oil.
• Add the cauliflower and stir-fry for 1 minute, being certain to expose all sides of the bumpy florets to the hot skillet.
• Carefully and quickly add the fish sauce, water, sugar, pepper, and scallions and cook, tossing often, until the cauliflower is tender but still pleasantly crunchy, about 2 minutes.
• Stir in the cilantro or mint, toss one last time, and remove from the heat.
• Transfer the cauliflower to a platter or shallow serving bowl and serve hot, warm, room temperature, or cold.

Comments: 4/4/2020 - I did not have fish sauce or scallions. I added sesame oil, and used 1 teaspoon of garlic powder and a tablespoon of chilantro powder.
7/15/2023 - I simplified, omitting fish sauce, scallions, and cilantro. I doubled the cold water to replace the fish sauce. I added dried mint leaves for the second day leftovers.
2/24/2026 - I followed the recipe except I substituted a tablespoon of garlic powder and a cup of chopped Italian parsley. The cauliflower yielded about 4 1/2 cups. The fish sauce made it quite salty. I served it with rice, left-over stir-fried tofu, and a salad.

Source: https://leitesculinaria.com/84529/recipes-stir-fried-cauliflower.html

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