Ingredients
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1
-
3
-
1
-
3/4
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2 - 3
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1
-
-
-
-
-
-
-
-
-
Directions
Sesame Cauliflower, Another simple, delicious, Chinese vegetable dish from The Key to Chinese Cooking, This makes for a tasty, easy side dish to an Asian main dish. I served with a seared Ahi tuna with wasabi sauce and it paired quite nicely. used toasted sesame oil, otherwise, I did not change the recipe a bit. This one is a keeper. Thanks!, What a wonderful way to prepare cauliflower. I too, let the cauliflower brown a bit, and used a 1/4 cup yellow onion, and added a bit of sesame seeds. A very appealing dish, for someone who needs a quick dish. A great flavorful dish. A keeper here. Made for PRMR tag.
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Steps
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1
Done
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Separate the Cauliflower Into Flowerets, Trimming Overly Long Stems. Leave the Smaller Ones Intact; Cut the Larger Ones in Half So They're All About the Same Size. Rinse and Drain. (but Do not Dry -- You Want Some Moisture on the Cauliflower.). |
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2
Done
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Heat a Wok or Large Skillet Over High Heat Until Hot; Turn Heat to Medium. Add the Oil, Swirl and Heat For About 15 Seconds. |
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3
Done
|
Add the Flowerets; Stir Quickly to Coat Them With Oil, Then Sprinkle in the Salt and Stir Briefly. |
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4
Done
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Add the Stock, Making Sure All of the Stems Are Down in the Liquid. When It Boils, Cover and Simmer Vigorously For 5 to 10 Minutes (depending on the Size of Your Flowerets) Until Tender. |
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5
Done
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in the Meantime, Slice the Scallions Thinly. |
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6
Done
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Uncover the Cauliflower, Turn Heat High and Stir Gently but Rapidly Until There Is Just a Little Foaming Liquid in the Skillet. Toss in the Scallions; Add the Teaspoon of Sesame Oil. Stir Gently to Distribute Scallions and Sesame Oil Throughout. |
