Stir-fried Cauliflower / Bong cai xao
Cauliflower was introduced by the French in the 1800s. Because it looks like a big flower and
is from the cabbage family, the Vietnamese call cauliflower the flower of the cabbage.”
– 1 medium head cauliflower*
– 1 tbsp. vegetable oil
– 2 tbsp garlic hash
– 1 small onion, sliced
– ½ tsp. pepper
– 1 tbsp. fish sauce
– ¼ c. chopped scallions
Break cauliflower into bite-sized
In a large skillet or wok, heat oil
over high heat for 1 minute.
Add garlic hash and cook over high heat for 1 minute, add onion, stirring constantly, for 3 minutes, or until onion is tender.
Add cauliflower. Cook 2 to 3 minutes, stirring constantly. Add pepper and fish sauce and mix well.
Cover and cook another 2 minutes, or until cauliflower is tender but not mushy.
Add scallions and stir. Serve hot with rice.
You can easily substitute any chopped vegetable for the cauliflower in this dish. Or, try combining an assortment of vegetables for extra variety
Food: Stir-fried Cauliflower