Tuesday, May 03, 2005

Braised Cauliflower with Asian Flavors

Braised Cauliflower with Asian Flavors (Adapted from Jack Bishop)

2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar
1/4 cup water
1 1/2 tablespoons roasted peanut oil
1 medium head cauliflower - trimmed and cut into florets
2 medium cloves garlic, minced
1 tablespoon minced fresh ginger root
1/4 cup thinly sliced green onions

In a small bowl, whisk together hoisin, soy sauce, vinegar and water until well combined.

In a large skillet, heat oil over medium heat. Add the cauliflower florets - cook until the florets are lightly browned, about 7 minutes. Stir in the garlic, ginger and green onions - cook until fragrant, about 30 seconds.

Add the hoisin mixture into the skillet, cover the pan and reduce the heat to
medium-low. Simmer until the florets are tender, but still hold their shape, about 6 minutes. Season to taste with salt and pepper to taste. If there is any liquid left in the pan, continue cooking, uncovered, until it evaporates.

Makes about 4 servings.

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