Braised cauliflower with black bean sauce
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter or Margarine |
| 1 | tablespoon | Vegetable oil |
| 1 | medium | Cauliflower head trimmed, cut into floweret |
| 1 | Scallions chopped | |
| 2 | tablespoons | Black Bean Sauce |
| 2 | teaspoons | Sesame oil |
| 2 | teaspoons | Cornstarch |
Directions
Heat large skillet over medium-high heat. Add butter, oil and cauliflower. Saute 1 minute. Add scallion, black bean sauce, sesame oil and ⅔ cup water. Bring to boil. Reduce heat; cover and simmer 4 to 6 minutes, or until cauliflower is tender-crisp. Meanwhile, mix cornstarch with 1 tablespoon water. Stir into cauliflower; cook and stir until mixture boils and thickens.
Cauliflower heat may be substituted with 1 10 oz package of frozen cauliflower, thawed and drained. Simmer only 2 to 4 minutes, or until tender-crisp.
Original recipe from Dynastry Classic Oriental Cookbook. Conversion by Rick Weissgerber.