Cauliflowers are plentiful in markets all over Burma and they are typically cooked in healthy and delicious ways. I ate something like this almost every day while travelling in Burma. Once the ingredients are prepared and ready, this dish can be on the table in minutes.
Slice the cauliflower florets thinly. Peel the ginger and garlic and slice both into the thinnest possible slivers.
Pour the hot water into a measuring jug, stir in the turmeric, then add the lemon juice and fish sauce.
Heat the groundnut oil in a wok over a medium heat, then add the sliced cauliflower and stir around for a minute or two until it begins to soften; it should still have a bite.
Now add the ginger, garlic and sesame seeds and continue stirring for another 1-2 minutes. Pour in the turmeric liquid and add the chilli and a sprinkling of salt. Stir over the heat for another minute or two.
Lightly whisk the eggs in a bowl and pour into the cauliflower mixture, stirring around briskly for a minute or so until the egg scrambles in strands.
Turn the mixture into a heated serving bowl. Tear or chop the coriander leaves roughly, scatter over the cauliflower and eat at once.
© 2010 Josceline Dimbleby. All rights reserved.