Red Around Two Flowers

Seung Far Bun Hung

Preparation info
    • Difficulty


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.


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


  1. Water-blanch cauliflower. Reserve. Water-blanch broccoli. Reserve separately.
  2. 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