Thai Stir-fry Cauliflower
Heat a wok in a medium high temperature until it get very hot, add vegetable oil.
When it's slightly smoky sauté garlic, chilies and green onions and stir fry for at least 20 seconds to flavor the oil.
Add the cauliflower florets and stir fry for at least one minute, then add the fish sauce, fresh coriander leaves, salt, sugar, turmeric and 1/2 cup water.
Reduce heat to low cover and simmer for ten minutes or until the cauliflower is tender and crispy.
Serve immediately with steamed white rice.
Good for 6 servings
You can always alter fish sauce to light soy sauce, probably there will be slight difference in taste.
You can reduce the amount of chili, if you prefer mild hot flavor.
Not strong garlic lovers, you can reduce the amount , but if you omit them totally it's tasteless.
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