Stir-Fried Creamed Cauliflower

Name: Stir-Fried Creamed Cauliflower
Cuisine: Chinese
Ingredients: ¾ cup evaporated milk or light cream; 3-4 tablespoons rendered chicken fat or 3-4 tablespoons vegetable oil; 1 tablespoon vegetable oil; ¾-1 teaspoon salt; 1½ teaspoons cornstarch; 1 head cauliflower, 1½—2 pounds; 2-3 scallions, cut into 2-inch sections, white and green parts separated; 2-3 thin slices fresh ginger, peeled; 1 teaspoon salt; 7 cups water

Preparation info

Difficulty
Easy

Appears in

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

About

The Western influence in this 20th-century Chinese recipe is evident in the use of evaporated milk or cream. Use of the traditional chicken fat, when combined with the milk or cream, lends an added flavor to the vegetable.

Ingredients

1 head cauliflower, 1½—2 pounds
7 cups water

Asia
China
Side dish
Gluten-free
Vegetarian

Method

Cut off and discard the outer hard stalks of the cauliflower. Cut the florets into uniform bite-sized pieces.
Mix together the sauce ingredients and set aside.
Fill the wok with water and bring to a boil. Add the salt and the oil. Plunge in the cauliflower and return to a boil. Continue to boil for 3-4 minutes, or until the cauliflower is tender yet retain