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
Break the cauliflower into small florets about 4 cm wide and discard thick stalks.
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.
Stir-fry for about 20 seconds to flavour oil.
Quickly add the cauliflower florets and stir-fry them for a minute.
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.
Stir in the Sesame Oil and turn onto a warm serving platter.
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
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.