Xiang Gu Chao Cai Hua (Shiitake-Fried Cauliflower)

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 300
    g cauliflower (or use 1/2 broccoli)
  • 100
    g dried shiitake mushrooms
  • 1
    green onion, white part only (to taste)
  • 2
    teaspoons minced ginger (to taste)
  • 2
    teaspoons minced garlic (to taste)
  • 2
    teaspoons rice wine (to taste)
  • 14
    teaspoon salt (to taste)
  • 14
    teaspoon msg (to taste)
  • 4
    tablespoons vegetable oil (to taste)
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DIRECTIONS

  • Soak mushrooms in boiling water. Reserving water, squeeze excess moisture from mushrooms, remove stems, wash, and quarter.
  • Cut cauliflower (and broccoli if using?into florets and wash.
  • Mince green onion.
  • Heat empty wok over highest heat. Add oil and swirl to heat. Add minced green onion, minced ginger, and minced garlic, and toss a moment until fragrant but not burned. Add cauliflower (and broccoli) and stir-fry. Add mushrooms and continue to stir-fry.
  • Season with salt, rice wine, msg, and some of the mushroom water, tossing after each addition.
  • Transfer to platter and serve as part of a Chinese meal: rice, soup, and a balanced variety of dishes--one per person.
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