Qing Chao Cai Hua Chinese Stir Fried Cauliflower Recipes

Steps:

• Divide cauliflower into florets, wash, blanch briefly in boiling water, and drain.
• Wash bell pepper, remove stem and seeds, and cut into thin slivers.
• Over highest heat, heat the empty wok, then add oil and swirl to heat. Add cauliflower and stir-fry briefly. Add bell pepper, sugar, salt, and MSG, tossing after each addition.
• Transfer to serving platter, and serve as part of a Chinese meal: rice, soup, and a balanced variety of dishes--one per person.

Steps:

• Preheat the oven to 400 degrees F.
• Toast the coriander, turmeric, cumin seeds, fennel seeds and cayenne in a dry skillet over high heat until fragrant, 2 to 3 minutes. Pour the oil into a large mixing bowl, and then add the toasted spices. Add the ginger, cauliflower, chickpeas and onions, and toss to coat everything evenly. Place on a sheet tray and season with salt and pepper. Roast in the oven until browned and the cauliflower is tender, 30 to 35 minutes. Serve with cilantro sprigs and finish with a squeeze of the fresh lime juice.

Steps:

• Mix cauliflower with 1 tbsp soy sauce & have the sugar stirred into the soy.
• Turn wok or large skillet to high heat, add oil, and when it starts smoking add ginger and garlic for about 15 seconds Turn heat down a little bit but still high.
• Add cauliflower and scallions, stir and cook for about 2 minutes.
• Add stock, water, oyster sauce and remaining soy sauce Cook for 1 minute.
• If you like a thicker sauce add corn starch stir and cook for no more than 1 minute.

Steps:

• Preheat oven to 400°. Place first 7 ingredients in a large bowl; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., Roast until vegetables are tender, 30-35 minutes, stirring occasionally. Sprinkle with cilantro.

Steps:

• Soak mushrooms in boiling water. Reserving water, squeeze excess moisture from mushrooms, remove stems, wash, and quarter.
• Cut cauliflower (and broccoli if using?into florets and wash.
• Mince green onion.
• Heat empty wok over highest heat. Add oil and swirl to heat. Add minced green onion, minced ginger, and minced garlic, and toss a moment until fragrant but not burned. Add cauliflower (and broccoli) and stir-fry. Add mushrooms and continue to stir-fry.
• Season with salt, rice wine, msg, and some of the mushroom water, tossing after each addition.
• Transfer to platter and serve as part of a Chinese meal: rice, soup, and a balanced variety of dishes--one per person.