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Liezl Mercado's Stir-fried Roasted Cauliflower

31 March 2016

For the pork marinade:
• ½ cup sliced lean pork
• 2 teaspoons shaoxing wine or dry sherry
• ½ teaspoon sesame oil
• 1 teaspoon soy sauce
• 1 teaspoon cornstarch

For the rest of the dish:
• 1 medium head of cauliflower, cut into florets
• Oil
• Salt and pepper
• 6 cloves garlic, coarsely chopped
• 6 dried red chilies, halved
• 6 slices ginger
• 2 scallions, cut into large pieces
• 1 teaspoon sesame oil
• 2 tablespoons shaoxing wine or dry sherry
• 1 tablespoon soy sauce
• 1 tablespoon dark soy sauce

1. Preheat oven to 450 degrees. Combine the pork with the marinade ingredients in a small bowl and set aside.
2. On a parchment-lined baking sheet, spread out the cauliflower in a single layer and drizzle with olive oil.
3. Season with salt and pepper and roast until crisp and golden, about 20 minutes. Stir the cauliflower halfway through baking.
4. Heat 2 tablespoons of oil in a wok over medium heat. Add the garlic, chilies and ginger, and cook for about 2 minutes, making sure they don’t burn. Turn up the heat to high, add the pork, and cook until browned
5. Stir in the cauliflower (keep the heat on high), and cook for a minute.
6. Add the scallion, sesame oil, and the soy sauces.
7. Cover and bring everything to a simmer, season with additional salt if needed. Uncover and give everything another stir.
8. Serve over rice.

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