Name: Stir-Fried Cauliflower - Bong Cai Xao
- 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
Yield: 4 servings
- 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.
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