Stir Fry Cauliflower with Mixed vegetables

Today, the sun has started to shine brightly and my laundry

is dry.

After several days of constant daily rainy cold weather, it is

good to have hot sunshine smiling happily .

It is lunchtime.

I had planned to have porridge for lunch with a simple

cauliflower dish.

I wanted to have a healthy and nutritious main course dish

for my kids which cauliflower that I had bought a day before

came in handy today.

In addition, I had a packet of snow peas, a packet of baby

corn, spring onions from my mini vegetable garden and one

carrot left in the fridge.

These vegetable ingredients would make a wonderful stir

fried vegetable recipe combination packed with sufficient

nutrients.

How to prepare Stir Fry Cauliflower with Mixed vegetables

• Scrap off any dark brown of blackish spots on the

surface of the cauliflowers.

• Cut the cauliflowers into florets.
• Soak in a bowl of water to discard any pesticides or

chemical sprays.

• Cut button mushrooms into slices
• Cut carrots into florets or slices, any pattern you desire.

• Remove the leaves from the baby corn, cut into

sections or diagonal slices. I would advice to cut thinner so

that it will cook faster.

• Remove the strings of the snow peas.
• It is hard to chew “rubber” snow peas.
• Spring onions bring a fragrant and flavor taste to this

vegetable mix.

• Cut into sections, roughly 2 inch each.

 Stir Fry Cauliflower Mixed Vegetables

Ingredients

• 8 button mushrooms- sliced thickly
• 1 packet snow peas, washed, remove strings
• 1 stalk spring onions, washed, cut into sections
• 1 small carrot, peeled, cut into florets
• 1 head of cauliflower- soaked, cut into florets
• 1 packet baby corn- washed and cut into diagonally
• 1 small onion- peeled and chopped
• 2 cloves garlic – peeled and minced

Seasoning

• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp chinese cooking wine
• pepper
• 1 tsp sesame oil
• half bowl water

Cooking steps to Make Stir Fry Cauliflower with Mixed vegetables

1. Prepare all the vegetables. Takes around 10 minutes
2. Bring a pot of water to boil.
3. Toss in cauliflower, boil with a little salt until soften. Remove and drain.
4. Bring  a wok to heat with 2 tbsp canola oil
5. Saute garlic and onion until fragrant
6. Stir fry carrots, snow peas and baby corn for 5 minutes
7. Toss in cooked cauliflower and mushrooms.
8. Stir fry for another 2 minutes
9. Add in seasoning, if it it too dry, pour in the water.
10. Simmer until all vegetables are cooked.
11. Thicken gravy with corn flour mixture

( corn flour with water)

1. Drizzle with sesame oil and pepper before turning off heat.
2. Dish out, serve hot with porridge.

Yield: 3 persons

Ready in 20 minutes

How to choose fresh cauliflowers

• Avoid purchasing cauliflowers in bulk.
• Buy one medium head of cauliflower for 2-3 persons.
• If possible, cook the cauliflower in 2 days after purchase
• Do not soak cauliflower until you intend to cook
• Cauliflower should be firm when you touch it.
• The color should be pearly white
• Avoid black spots cauliflower surface.
• Do not choose soft, moldy spots. That signals spoilage .
• Cook the stems first before cooking the cauliflower florets.

Recommended vegetable recipes 

Mustard greens with tofu

French Beans with tofu

Cabbage with dried shrimps

Broccoli with black mushrooms and oyster sauce

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