Recipe by lynnski / LA
This delicious, easy to make dish is adapted from "The Best of Vietnamese and Thai Cooking" by Mai Pham. The spicing here is very gentle, definately not like the bold flavors of Thai cuisine. However one can always add more spice if preferred. We like this dish because it's delicious and easy on the calories. However the sauce is minimal, I usually double the amount. I like this with French bread, and a salad or side diah.
- 2 tablespoons vegetable oil
- 2 shallots, thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon ground chili paste (optional)
- 1 tablespoon soy sauce
- 2 teaspoons sugar
- 3 ripe tomatoes, cubed
- 1 large head cauliflower, cut in florets
- 1⁄2 yellow onion, thinly sliced
- 2⁄3 cup chicken stock or 2⁄3 cup water
- 1⁄2 teaspoon lemon juice
- 2 green onions, chopped into 1/2-inch pieces
- fresh cilantro, sprigs for a garnish
Directions See How It's Made
- Heat oil in a large (12") skillet.
- Saute shallots, garlic and chile paste.
- Add the soy sauce and sugar and stir.
- Add tomatoes and simmer for 5 minutes.
- Add the cauliflower, yellow onions, chicken stock and lemon juice.
- Reduce heat to low and simmer until veggies are cooked, about 10-15 minutes.
- Add the green onions.
- Transfer to a serving dish and garnish with cilantro.
- Serve with french bread or rice.