Monday 24 December 2012

Stir-Fried Cauliflower With Shrimps 包菜花炒虾

Stir-Fried Cauliflower With Shrimps 包菜花炒虾


The cauliflower is soft and sweet

My youngest son who is fifteen, has just started to eat vegetables. SK and I are trying very hard to cook vegetables of the non-bitter variety in our attempt to encourage him to eat more vegetables. We will encourage him to eat the green leafy vegetables at a later stage. For now, we are happy just to maintain his interest to continue eating vegetables like cabbage and cauliflower which are not bitter compared to the green leafy vegetables which tend to be slightly bitter. As we had mentioned before, it is considered a gigantic achievement when YS does not reject vegetables outright at the dining table.


400g cauliflower ( cut into florets )
100g shrimps ( with shells and veins removed )
1 tbsp minced garlic
2 tbsp cooking oil or lard

Sauce Ingredients

1 tbsp oyster sauce
1 tbsp abalone sauce
1/2 tsp salt
1 tsp sugar

Mix the sauce ingredients with 1 Chinese rice bowl of chicken stock

Preparing the Cauliflower

1.  In a pot add 1/2 tsp of lye water ( kan sooi in Cantonese ) to 600ml of water
2.  Bring the water to the boil. Then add the cauliflower florets into the boiling water. Let it boil for 4 minutes.
3.  Drain away the boiling water and rinse the boiled cauliflower florets over running tap water and set aside.

Instructions To Cook


1.  Heat a wok and saute the minced garlic till fragrant and light brown
2.  Add the shrimps and stir-fry till they become fragrant
3.  Add in the sauce ingredients and bring to the boil
4.  Reduce to medium fire and add in the boiled cauliflower florets. Let is cook for a further 3 minutes
5.  Switch off the flame and dish up

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