Cauliflower stir-fry


cauliflower stir fryCooking can be an elaborate affair, but sometimes it is quick and easy. Like last night. I didn’t quite know what to cook so I looked in my fridge to see what I would find there. Half a cauliflower (well, why not?). This is a challenge to some – see Mr. Wateetons’ la semaine des choux fleurs – but it doesn’t have to be. It can be really easy.

Cut the cauliflower into small florets. Open freezer to find frozen peas. Take about a cup. Cut some cooked frozen shrimp (also from freezer, I used about 4) into pieces.

Stir-fry the cauliflower florets in a wok with hot oil. Keep stirring, don’t burn. Add frozen peas. Add a little bit of water, a tablespoon of soy sauce, a pinch of sugar, a bit of salt and let simmer for about 5 minutes. Add shrimp and simmer a little bit more until cauliflower and shrimp are done. Now that’s an easy Chinese-style dish isn’t it?

We had it with a second stir-fry of potato slivers, which I made again to check if FotoosVanRobin’s complaint about my long cooking times for that dish were OK or not. Turned out it much depends on the kind of potato you use (but 10 minutes might be a bit much), so the only thing I can say is: check while you cook, don’t only go for the egg timer!

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