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Tuesday, April 9, 2019

STIR FRY CAULIFLOWER WITH TOMATOES

This is one of my simply [cin cai in Hokkien dialect] cooked dishes with whatever ingredients I have in my fridge waiting to clear off.  That's why there aren't any step by step pictures as I do not have intention to post it here.
But just it turned out to be tasty and good with rice, I thought maybe can put up here for record/reference purpose.
The cauliflower is soft but still crunchy, blends well with the sourish sweetness of the tomatoes.  The fried fresh fu chok [my favourite food ingredient for vegetarian dishes] tastes good when it absorbs the sourish sweet flavours of the tomatoes and seasoning.
I will not state the quantity of the ingredients for this dish here as it is supposed to be 'cincai cooked'.  So you can just do your combination according to own preference.
Ingredients
cauliflower - washed and cut into florets
tomatoes [with or without skin removed] - cut wedges
some fried fu chok [beancurd sheet/skin] - cut sections
some sliced carrots
some chopped ginger

  1. Bring some water to boil, blanch cauliflower and carrots for 1 minute or so.  Drain and set aside.
  2. Heat oil in wok, saute ginger until aromatic then add in tomatoes.  Stir fry until tomatoes are soft.  Add in blanched vegetables, fu chok and some water.
  3. Stir fry to mix, add salt and vegetarian seasoning to taste. Thicken with some cornstarch water if preferred.
  4. Drizzle in sesame seed oil and dash of pepper. Mix well and dish up to serve.

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