Vietnamese Cauliflower in Sweet and Sour Sauce
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
3
ingredients
- 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
- 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.
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RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.