Braised Cauliflower with Black Bean Sauce
- 1 tb Butter or Margarine
- 1 tb Vegetable oil
- 1 md Cauliflower head
- - trimmed, cut into floweret
- 1 Scallions
- - chopped
- 2 tb Black Bean Sauce
- 2 ts Sesame oil
- 2 ts Cornstarch
Heat large skillet over medium-high heat. Add butter, oil and cauliflower.
Saute 1 minute. Add scallion, black bean sauce, sesame oil and 2/3 cup
water. Bring to boil. Reduce heat; cover and simmer 4 to 6 minutes, or
until cauliflower is tender-crisp. Meanwhile, mix cornstarch with 1
tablespoon water. Stir into cauliflower; cook and stir until mixture boils
and thickens.
Cauliflower heat may be substituted with 1 10 oz package of frozen
cauliflower, thawed and drained. Simmer only 2 to 4 minutes, or until
tender-crisp.
Original recipe from Dynastry Classic Oriental Cookbook. Conversion by Rick
Weissgerber.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Saute 1 minute. Add scallion, black bean sauce, sesame oil and 2/3 cup
water. Bring to boil. Reduce heat; cover and simmer 4 to 6 minutes, or
until cauliflower is tender-crisp. Meanwhile, mix cornstarch with 1
tablespoon water. Stir into cauliflower; cook and stir until mixture boils
and thickens.
Cauliflower heat may be substituted with 1 10 oz package of frozen
cauliflower, thawed and drained. Simmer only 2 to 4 minutes, or until
tender-crisp.
Original recipe from Dynastry Classic Oriental Cookbook. Conversion by Rick
Weissgerber.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
