Name: Red Around Two Flowers
Cuisine: China
Ingredients: ¼ cup sweet red peppers, washed, dried, seeded, and julienned; 1 tablespoon white wine; 5 tablespoons vegetable broth mixed with 1 teaspoon of cornstarch; ½ pound cauliflower, cut into flowerets, 1½ inches long by 1½ inches wide; ½ pound broccoli flowers, cut into flowerets 1½ inches long by 1½ inches wide; 1½ tablespoons peanut oil; ½ teaspoon salt; 1½ teaspoons minced ginger; 1½ teaspoons minced garlic

Preparation info

Difficulty
Easy

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

This seems to be a good deal of imagery for what is essentially a mixed vegetable dish, but that is what the Cantonese do sometimes. The two flowers are cauliflower and broccoli; the red around, sweet red peppers.

Ingredients

½ pound cauliflower, cut into flowerets, 1½ inches long by 1½ inches

Method

Water-blanch cauliflower. Reserve. Water-blanch broccoli. Reserve separately.
Heat wok over high heat for 45 seconds. Add the peanut oil and coat sides of wok with spatula. When a wisp of white smoke appears, add the salt, ginger, and garlic. Stir; when garlic turns light brown, add the reserved cauliflower, broccoli, and red