By Chichi Wang
About This Recipe
YIELD: serves 4 as an appetizer
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
SPECIAL EQUIPMENT: wok, lid
THIS RECIPE APPEARS IN: Chichi's Chinese: Fermented Bean Curd
Ingredients
2 tablespoons vegetable or canola oil
1/2 head cauliflower, cut into 1/4-thin slices
3 cloves garlic, smashed
3 tablespoons water or stock
3 cubes red or white fermented bean curd
Kosher salt and freshly ground black pepper
Procedures
About This Recipe
YIELD: serves 4 as an appetizer
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
SPECIAL EQUIPMENT: wok, lid
THIS RECIPE APPEARS IN: Chichi's Chinese: Fermented Bean Curd
Ingredients
2 tablespoons vegetable or canola oil
1/2 head cauliflower, cut into 1/4-thin slices
3 cloves garlic, smashed
3 tablespoons water or stock
3 cubes red or white fermented bean curd
Kosher salt and freshly ground black pepper
Procedures
1 Heat oil in a large wok over high heat until smoking. Add the cauliflower and stir-fry until tender-crisp, about 4 minutes. Push to the sides and add garlic to center. Stir fry until golden, about 30 seconds. Toss garlic and cauliflower together.
2 Add the stock or water and cover the wok with a lid or plate. Let the liquid simmer until almost evaporated, about 2 minutes.
3 Remove the lid and add the cubes of fermented bean curd. Break up the bean curd with a spatula and toss the cauliflower around to coat. Season to taste with salt and pepper. Transfer to a plate and serve immediately.
2 Add the stock or water and cover the wok with a lid or plate. Let the liquid simmer until almost evaporated, about 2 minutes.
3 Remove the lid and add the cubes of fermented bean curd. Break up the bean curd with a spatula and toss the cauliflower around to coat. Season to taste with salt and pepper. Transfer to a plate and serve immediately.
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