Xiang Gu Chao Cai Hua Shiitake Fried Cauliflower Recipes

XIANG GU YOU CAI (SHIITAKE BABY BOK CHOY)

Steps:

• Soak mushrooms in boiling water.
• Without separating bunches, wash and drain baby bok choy.
• Wash mushrooms and squeeze out excess water. Quarter.
• Heat wok over highest heat. Add 2 T oil and swirl to heat. Add bok choy. Add salt. Stir-fry until heated through. Arrange on plate.
• In the same wok, heat remaining oil, stir-fry mushrooms, adding salt, soy sauce, and sugar.
• Combine corn starch with 2/3 c water and add to mushrooms, along with with MSG.
• Pour mushroom mixture over bok choy on serving platter. Serve as part of a Chinese meal. (For a Chinese meal, serve rice, a soup, and one dish per person. Choose a balanced variety of dishes.).

QING CHAO CAI HUA (CHINESE STIR-FRIED CAULIFLOWER)

Steps:

• Divide cauliflower into florets, wash, blanch briefly in boiling water, and drain.
• Wash bell pepper, remove stem and seeds, and cut into thin slivers.
• Over highest heat, heat the empty wok, then add oil and swirl to heat. Add cauliflower and stir-fry briefly. Add bell pepper, sugar, salt, and MSG, tossing after each addition.
• Transfer to serving platter, and serve as part of a Chinese meal: rice, soup, and a balanced variety of dishes--one per person.