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Stir fry


Thai Stir-fry Cauliflower


2 tbsp. Vegetable or Peanut oil
2 tbsp. Fresh garlic, coarsely chopped
2 large Thai red or green chilies, seeded, sliced in fine strip
6 stalks Green onions (Scallions), cut into1 inch diagonal slices
2 medium size Cauliflower, break into florets
3tbsp. Fresh Coriander leaves, chopped
3 tbsp. Fish sauce
1 tsp. Coarse salt
1 tbsp. Palm or Brown sugar
1 tsp. Ground turmeric


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

Simple tips:

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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Last modified: May 26, 2003