Prep 20 mins
Cook 10 mins
From Crescent Dragonwagon.
- 1 tablespoon canola oil
- 1 tablespoon coarsely chopped garlic
- 1⁄2 medium cauliflower, cut into florets
- 2 tablespoons water
- 1⁄2 small onion, sliced vertically into crescents
- 1⁄2 red bell pepper, cut into long, thin strips
- 1⁄2 yellow bell pepper, cut into long, thin strips
- 3 tablespoons tamari (or shoyu soy sauce)
- 2 tablespoons sugar
- Heat the oil in a wok or large skillet over medium-high heat (the oil is hot enough when it will immediately set a chunk of garlic sizzling).
- Add in all the garlic and stir-fry for about 15 seconds or until barely golden.
- Add in the cauliflower.
- Add in the water; cover.
- Steam for 30 seconds, then uncover and allow the water to evaporate without stirring.
- When the pan is almost dry and the cauliflower is tender, add the onion, bell pepper, tamari, and sugar.
- Toss to combine; taste and add salt if necessary.
- Serve hot.
I really loved this. Lots of peppers in the garden this year so I bought a small cauliflower today to try this. I was amazed at the ease and the great flavor with such few ingredients! I served it as a side with left over post roast. I shredded my meat and blended it with the veggies and the beef with the soy/sugar was fantastic. I will make this again. thanks.
This was so yummy, and quick to make too! It was a delicious combination of sweet and salt then enhanced by the flavours of the peppers, onion and of course, cauliflower. I enjoyed, KIDDIES enjoyed and so did DH. Thx for the great recipe NurseDi! :)