Prep 10 mins
Cook 8 mins
Slightly adapted from the cookbook titled Quick and Easy Vietnamese. This recipe doesn't take long to make. If you want to make it vegetarian, replace the fish sauce with soy sauce, but then you will loose the Vietnamese flavor.
- 3 tablespoons vegetable oil
- 1 1⁄2 tablespoons minced garlic
- 1 medium cauliflower
- 3 tablespoons fish sauce
- 3 tablespoons water
- 1 1⁄2 teaspoons sugar
- 3⁄4 teaspoon ground black pepper
- salt, as needed
- 3 green onions, cut into 1 inch lengths
- 2 -3 tablespoons minced cilantro
- 1 teaspoon sesame seed oil (optional)
- Wash the cauliflower and then break the cauliflower into small florets. Set aside.
- In a cereal bowl put the fish sauce, water, sugar, ground black pepper, salt and green onions. Stir and set aside.
- Heat a large nonstick frying pan over medium-high heat. When the frying pan is hot, add the vegetable oil and let it warm for about 30 seconds. Add the garlic and stir for another 30 seconds.
- Add the cauliflower florets and flip over often, using a spachula, until many of the cauliflower pieces have brown spots.
- Restir the ingredients in the cereal bowl and add to the cauliflower. Stir until everything is well combined.
- Cover the pan and cook for 4 minutes, stirring about every minute.
- When the cauliflower is tender crisp, remove cover and drizzle with the sesame seed oil. Stir.
- Remove the cauliflower from the heat and garnish with the cilantro. Serve at once.
This was excellent. I stir fried some slice pork and removed from skillet and kept warm. Added the pork back in to warm at the end. Only other changes were adding a couple of little hot vietnamese peppers and 1/2 pack of splenda instead of sugar. Great with jasmine rice!