Vietnamese Cauliflower In Sweet And Sour Sauce Recipes

SWEET AND SOUR CAULIFLOWER

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil and lightly grease with oil.
• Combine the cauliflower and 3 tablespoons of the oil in a large resealable plastic bag. Seal and shake until well coated. Add 1/2 cup of the cornstarch, 1 teaspoon salt and the pepper, then reseal and shake until well coated.
• Heat the remaining 1/3 cup oil in a large skillet over medium-high heat. Once hot, add the cauliflower and fry, tossing to cook on all sides, until deep golden brown in spots, about 10 minutes. Transfer the fried cauliflower to the prepared baking sheet and bake until the cauliflower starts to get crispy, 10 to 15 minutes
• While the cauliflower bakes, prepare the sauce. Whisk together the sugar, vinegar, soy sauce, ketchup, garlic powder and the remaining 1/2 teaspoon salt in a medium saucepan. Place over medium-high heat and bring to a boil; the sauce should thicken slightly.
• Whisk together the remaining 1 tablespoon cornstarch with 2 tablespoons cold water in a small bowl until fully dissolved. Add the cornstarch slurry to the boiling sauce, reduce the heat to low and cook until thickened, about 30 seconds.
• Transfer the cauliflower to a large bowl and add half of the sauce. Toss until the cauliflower is well coated, then add the remaining sauce and toss. Garnish with the scallions and sesame seeds and serve with rice.
• Place the rice and 2 1/4 cups cold water in a medium saucepan. Put the pan over medium-high heat. Bring to a boil, reduce to a simmer, cover and cook until the rice is tender, 18 to 20 minutes. Remove the lid and fluff the rice before serving.

EASY VIETNAMESE CAULIFLOWER

Steps:

• Wash the cauliflower and then break the cauliflower into small florets. Set aside.
• In a cereal bowl put the fish sauce, water, sugar, ground black pepper, salt and green onions. Stir and set aside.
• Heat a large nonstick frying pan over medium-high heat. When the frying pan is hot, add the vegetable oil and let it warm for about 30 seconds. Add the garlic and stir for another 30 seconds.
• Add the cauliflower florets and flip over often, using a spachula, until many of the cauliflower pieces have brown spots.
• Restir the ingredients in the cereal bowl and add to the cauliflower. Stir until everything is well combined.
• Cover the pan and cook for 4 minutes, stirring about every minute.
• When the cauliflower is tender crisp, remove cover and drizzle with the sesame seed oil. Stir.
• Remove the cauliflower from the heat and garnish with the cilantro. Serve at once.

VIETNAMESE CAULIFLOWER IN SWEET AND SOUR SAUCE

Steps:

• 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.

VIETNAMESE BEEF STIR-FRIED WITH CAULIFLOWER

Steps:

• In a large mixing bowl put the 1/2 teaspoons black pepper, sugar, cornstarch, soy sauce and fish sauce.
• Stir to blend.
• Take the flank steak and cut across the grain into thin strips.
• Add to the marinade in the mixing bowl and let it marinate while you work on the rest of the recipe, stirring occasionally.
• Wash the cauliflower and cut into small florets.
• Bring a large saucepan of salted water to a boil.
• Add the cauliflower and once the water starts boiling again, boil for one minute.
• Drain immediately and set the cauliflower aside.
• Heat a large nonstick frying pan over high heat and then add 4 Table. oil.
• Once the oil has had a minute to warm, add the onion.
• Stir-fry until the onion has cooked to a light brown color.
• Add the garlic and stir-fry just until the garlic starts to brown on the edges.
• Remove the onion and garlic into a medium-size bowl, leaving the remaining oil in the frying pan.
• Add half the beef to the fryng pan and cook just until the pink disappears, using a spachula to flip over the meat.
• Add the meat to the bowl with the onion and garlic.
• If necessary, add a little more oil to the frying pan, add the rest of the beef and cook it like you did the first batch.
• Remove the second batch of meat from the frying pan.
• Put 1-2 Table. of oil in the frying pan.
• Heat until hot.
• Add the cauliflower and stir-fry until the cauliflower has some brown spots.
• The heat needs to be high for this.
• Add a little salt and black pepper.
• Turn off heat and readd the meat and onions back into the frying pan and mix with the cauliflower.
• Check for salt and pepper.
• This recipe should have a generous amount of ground black pepper.
• Good served with plain rice.