Cauliflower and peas
American cauliflower, only an adopted child from the Chinese kitchen, but it is almost all Chinese vegetables in this dish cooked ch'ao preferred. Serves 4.
One medium head cauliflower
1 clove garlic
£ 1 very young green peas (or 10 ounces frozen, thawed and drained)
2 slices ginger root, green (or candied ginger washed almost free of sugar)
1 large onion, sliced
2 tablespoons peanut oil
3 tablespoons chicken broth orBouillon
1 1 / 2 teaspoon salt
Pepper to taste
With only floweriness pull apart cauliflower to make small, uniform pieces. Garlic mash with a whacking pounds from your Cleaver. Shell peas and set aside. (If not young peas, frozen is better.) Slice ginger and onion, putting in separate clusters.
Heat the oil, put garlic and ginger root and add, in cauliflower and stir fry about 2 minutes. Reduce heat, then add
Onion and fry lightly. Add chicken broth and season salt and pepper.Cover and let stand 5 minutes, then add peas. Again cover and cook until all vegetables are soft but crisp. Remove garlic and ginger and serve hot vegetables.
SWEET sour CARROTS
The worst carrot-hater you know who come back to more of these! Slice them the oblique way. Serves 4.
1 bunch small carrots
1 clove garlic
2 slices fresh ginger
2 teaspoons cornstarch
2 teaspoons sugar
2 tablespoons white wine vinegar
One cup of water
1 tablespoonPeanut oil
1 teaspoon salt
Scrub and cut into slices (not peeled) carrots. Pound garlic with the flat side of cleaver. Cut off 2 thin slices of ginger
Root. Blend cornstarch with sugar, vinegar and 1 / 4 cup water.
Heat oil, ginger and crushed garlic cloves, throw and cook until they sizzle to stop. Remove share, in carrots and stir fry for 2 minutes. Salt and 1 / 2 cup water, cover and cook until soft, 3 or 4 minutes for small carrots.
Reduce heat and add cup of water to make 4:01, thena well in the center of the pan. Stir cornstarch mixture into the well by gradually until it begins to thicken. Then increase heat and stir in the carrots with the thickening until you have a translucent sauce. Serve hot.
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