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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Separate the cauliflower into flowerets, trimming overly long stems. Leave the smaller ones intact; cut the larger ones in half so they're all about the same size. Rinse and drain. (But do not dry -- you want some moisture on the cauliflower.). | 2. Heat a wok or large skillet over high heat until hot; turn heat to medium. Add the oil, swirl and heat for about 15 seconds. | 3. Add the flowerets; stir quickly to coat them with oil, then sprinkle in the salt and stir briefly. | 4. Add the stock, making sure all of the stems are down in the liquid. When it boils, cover and simmer vigorously for 5 to 10 minutes (depending on the size of your flowerets) until tender. | 5. In the meantime, slice the scallions thinly. | 6. Uncover the cauliflower, turn heat high and stir gently but rapidly until there is just a little foaming liquid in the skillet. Toss in the scallions; add the teaspoon of sesame oil. Stir gently to distribute scallions and sesame oil throughout. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
head cauliflower	1			-	-	-	-
oil peanut	3	tablespoons		358.02	0.0	0.0	40.5
salt	1	teaspoon		-	-	-	-
water	3/4	cup		0.0	0.0	0.0	0.0
scallion	2 -3			0.0	0.0	0.0	0.0
sesame oil	1	teaspoon		39.78	0.0	0.0	4.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.