braised cauliflower with carrot

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* Exported from MasterCook *

 

Braised Cauliflower

 

Recipe By :Jack Santa Maria

Serving Size : 2 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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11 ounces cauliflower

6 ounces carrot

3 tablespoons cooking oil

1 teaspoon salt

1 teaspoon brown sugar

1 pinch freshly ground pepper

1 cup stock -- see directions

1 teaspoon cornstarch -- dissolved in

1 tablespoon water

rice or noodles as accompaniment

 

1. Wash the cauliflower and cut into florets. Boil them in some salted water

until they begin to soften. Remove and drain (reserve liquid; optional).

 

2. Meanwhile peel the carrot and slice diagonally across the root. Heat the oil

in a wok or pan and stir fry the cauliflower and carrot slices for 2 minutes.

Add the salt, sugar, and pepper during the frying. Add the stock or cauliflower

water and simmer gently until the cauliflower is tender. Add the cornstarch

mixture and cook until the sauce thickens. Serve hot with rice or noodles.

 

" Recipes in this collection are sufficient to feed from 4 to 6. "

 

Description:

" Chinese: Dun Caihua "

Source:

" Chinese Vegetarian Cookery (1983; 1987) "

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Per Serving (excluding unknown items): 263 Calories; 21g Fat (67.8% calories

from fat); 4g Protein; 19g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

1144mg Sodium. Exchanges: 0 Grain(Starch); 3 Vegetable; 4 Fat; 0 Other

Carbohydrates.

 

NOTES : Cai = vegetables (Chinese)

 

Nutr. Assoc. : 0 0 0 0 0 0 1582 0 0 0