Thai-Style Cauliflower

Name: Thai-Style Cauliflower
Yield: Serves 4
Cuisine: Thailand
Ingredients: 1 teaspoon dark soy sauce; 1 tablespoonlight soy sauce; 2 tablespoons seeded and finely shredded fresh red chilli; 3 tablespoons finely shredded spring onions; 2 tablespoons finely chopped fresh coriander; 1 tablespoongroundnut oil; 4 garlic cloves, crushed; 1 teaspoon salt; 1 teaspoon sugar; ½ teaspoon turmeric; 450 ml (15 fl oz) water; 2 teaspoons sesame oil; 750 g (1½ lb) cauliflower

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom's Hot Wok

By Ken Hom

Published 1996

About

This is a Thai-inspired way to cook cauliflower. The flavours are assertive, which is fine as the cauliflower is a sturdy vegetable. This dish is tasty enough to serve as a main course by itself.

Ingredients

750 g (1½ lb) cauliflower
1 tablespoongroundnut oil

Asia
Thailand
Main course
Spicy
South East Asia
Vegan

Method

Cut the cauliflower into small florets.

Heat a wok or large frying-pan over a high heat until it is hot. Add the oil and, when it is very hot and slightly smoking, add the garlic, chilli and spring onions. Stir-fry for about 20 seconds to flavour the oil. Quickly add the cauliflower florets and stir-fry them for 1 minute. Next add the fresh coriander, soy sauces, salt, sugar, turmeric a