Xiang Gu Chao Cai Hua Shiitake Fried Cauliflower Recipes
QING CHAO CAI HUA (CHINESE STIR-FRIED CAULIFLOWER)
Taken from Ji Pin Su Shi (Best Vegetable Dishes), a 30-cent, 5-in-square, paperback cookbook from Wal-Mart in China. Simple, home-style Chinese fare. Chinese cooks are expected to determine the proportions of condiments and seasonings. Everything is "ge shi liang"--to taste. I've suggested amounts, but if they don't seem right, just trust your own tastebuds.
Provided by Kate S.
Categories Cauliflower
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 660.5, Fat 19.6, SaturatedFat 3.1, Sodium 783.8, Carbohydrate 107.6, Fiber 42.8, Sugar 42.3, Protein 41
XIANG GU YOU CAI (SHIITAKE BABY BOK CHOY)
Taken from Ji Pin Su Shi (Best Vegetable Dishes), a 30-cent, 5-in-square, paperback cookbook from Wal-Mart in China. Simple, home-style Chinese fare. Chinese cooks are expected to determine the proportions of condiments and seasonings. Everything is "ge shi liang"--to taste. I've suggested amounts, but if they don't seem right, just trust your own tastebuds.
Provided by Kate S.
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Soak mushrooms in boiling water.
- Without separating bunches, wash and drain baby bok choy.
- Wash mushrooms and squeeze out excess water. Quarter.
- Heat wok over highest heat. Add 2 T oil and swirl to heat. Add bok choy. Add salt. Stir-fry until heated through. Arrange on plate.
- In the same wok, heat remaining oil, stir-fry mushrooms, adding salt, soy sauce, and sugar.
- Combine corn starch with 2/3 c water and add to mushrooms, along with with MSG.
- Pour mushroom mixture over bok choy on serving platter. Serve as part of a Chinese meal. (For a Chinese meal, serve rice, a soup, and one dish per person. Choose a balanced variety of dishes.).
XIANG GU CHAO CAI HUA (SHIITAKE-FRIED CAULIFLOWER)
Taken from Ji Pin Su Shi (Best Vegetable Dishes), a 30-cent, 5-in-square, paperback cookbook from Wal-Mart in China. Simple, home-style Chinese fare. Chinese cooks are expected to determine the proportions of condiments and seasonings. Everything is "ge shi liang"--to taste. I've suggested amounts, but if they don't seem right, just trust your own tastebuds. Although this recipe is named cauliflower, and the ingredients list cauliflower, the picture accompanying the recipe also showed broccoli. Try it both ways.
Provided by Kate S.
Categories Cauliflower
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 730.3, Fat 19.8, SaturatedFat 3.2, Sodium 787.4, Carbohydrate 125.5, Fiber 45.5, Sugar 41.3, Protein 43.4
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