Stir-fried Cauliflower
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.”
Ingredients
– 1 tbsp. vegetable oil
– 2 tbsp garlic hash
– 1 small onion, sliced
– ½ tsp. pepper
– 1 tbsp. fish sauce
– ¼ c. chopped scallions
Instructions
Break cauliflower into bite-sized
Step 2:
In a large skillet or wok, heat oil
over high heat for 1 minute.
Step 3:
Add garlic hash and cook over high heat for 1 minute, add onion, stirring constantly, for 3 minutes, or until onion is tender.
Step 4:
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.
Step 5:
Add scallions and stir. Serve hot with rice.
Note:
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
