Sunday, August 21, 2011

Braised Cauliflower with White Mushrooms

2 tbsp cooked oregon shrimps
1 small head cauliflower - trimmed and cut into florets
8 baby carrots
1 tomato - quartered
10 fresh white mushrooms - sliced thickly
1 shallot - sliced
2 slices ginger
1/4 white onion - diced
salt and pepper to taste
1/2 cup water
2 tbsp cooking oil

1 tbsp soy sauce
1 tbsp vegetarian oyster sauce
1 tbsp huatiao wine


  1. Heat up wok.  Lightly fry the mushrooms until fragrant.  Add oil to wok and fry ginger, shallot and onion until fragrant.
  2. Add cooked shrimps and fry for a while more.  Drizzle sauce over the ingredients and quickly stir fry for 1 minute.
  3. Add water, baby carrots and cauliflower and bring to a boil.  Switch to medium low heat and simmer for about 10 minutes.  Add tomato and simmer for another 2 - 3 minutes.
  4. Add salt and pepper to taste.  Stir in cornstarch solution to slightly thicken the sauce.
  5. Dish out and serve warm.

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