Braised Cauliflower With Black Bean Sauce
chinese, vegetables
1 tablespoon butter or margarine
1 tablespoon vegetable oil
1 medium cauliflower head trimmed, cut into; floweret
1 scallions chopped
2 tablespoon black bean sauce
2 teaspoon sesame oil
2 teaspoon cornstarch
Heat large skillet over medium-high heat. Add butter, oil and cauliflower. Saute 1 minute. Add scallion, black bean sauce, sesame oil and 2/3 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.
Yield: 3 servings