BRAISED CAULIFLOWER WITH OYSTER SAUCE 蚝油焖花菜

BRAISED CAULIFLOWER WITH OYSTER SAUCE 蚝油焖花菜

Cauliflower is a neutral veggie in Chinese Wisdom and it is able to help maintain balance in the body. It is a versatile vegetable which is both delicious, easy to prepare and inexpensive. It has a distinct but rather mild taste which goes very well with Lee Kum Kee Premium Oyster Sauce, which provides it with colour and a rich savoury flavour.

INGREDIENTS

1 large cauliflower
2 Tbsp vegetable oil
4 garlic cloves, finely chopped
1 Tbsp finely grated fresh ginger
1 tsp  Lee Kum Kee Premium Light Soy Sauce
4 Tbsp Lee Kum Kee Premium Oyster Sauce or Lee Kum Kee Mushroom Vegetarian Stir-Fry Sauce for vegan option
200ml water
2 tsp  Lee Kum Kee Pure Sesame Oil

GARNISH

2 spring onions, trimmed and finely shredded
 

METHOD

1 Break the cauliflower into small florets about 4 cm wide and discard thick stalks.
2 Heat wok or large frying pan over high heat until hot. Add oil. When it is very hot and slightly smoking, add garlic and ginger.
3 Stir-fry for about 20 seconds to flavour oil.
4 Quickly add the cauliflower florets and stir-fry them for a minute.
5 Add the two sauces and water, then turn the heat down and simmer for 5-6 minutes or until the cauliflower is tender with a little bite.
6 Stir in the Sesame Oil and turn onto a warm serving platter.
7 Sprinkle with spring onions
花椰菜能够帮助维持身体平衡。它是一种用途广泛的蔬菜,既美味又易于准备且价格便宜。它具有独特但相当温和的味道,与李锦记优质蚝油非常相配,为其提供了色彩和浓郁的鲜味。

原料
1 个大花椰菜
2 汤匙 植物油
4 瓣蒜,切碎
1 汤匙 磨碎的鲜姜
1 茶匙 李锦记特级生抽
4 汤匙 李锦记特级蚝油或李锦记蘑菇素炒酱(适合素食者选择)
200毫升水
2 茶匙 李锦记纯芝麻油

配料
2 根葱,修剪并切碎

方法
1 将花椰菜切成约 4 厘米宽的小花。
2 用大火将炒锅或大煎锅加热至热。加油。当油温很热并轻微冒烟时,加入大蒜和生姜。
3 炒约20秒,出油香味。
4 快速​​加入切好的花椰菜,炒一分钟。
5 加入两种酱汁和水,然后把火调低,煮5-6分钟,或者直到花椰菜变软
6 加入芝麻油,搅拌均匀,然后盛入温热的盘中。
7 撒上葱花
The above ingredients can be found in KHEGO website or come to visit our shop in S2 4BF.

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