Sweet and Sour Cauliflower
Wednesday, January 19, 2011
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEM5kfuYs1eLLUzx6iHTcJ4yxqcoGasL52ko_S8H8HPEkuOa_GjnBitTzlC2bVfPt9GTxsPmwGlsTCdxE1YPHW_2w4oHR84-ZD-0arUv6oDRiltSJp95lH8p7lQmMAUcFPS4QuxH2PfxUX/s800/DSC_0572ed.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEchEUXPa4jWP46gFsreFvEypYRMP_FiXb8-yz_juVAyt6e04e0uV4jjyfsXZyUaB4ThP0w6dOlfddeISIrJtXF2dcMjiMZjwTtwTEaejATvvMiXpSfQ7_BKr6idTUFdcXu55YT-2_rSig/s800/DSC_0573ed.jpg)
Ingredients
1 medium size cauliflower, cut into small florets
5 cloves garlic, sliced
1 can mushroom
1 packet young corns
1 carrot, sliced
70g chicken meat, sliced
5 tbsp tomato sauce
2 tbsp chili sauce
2 tbsp oyster sauce
1 1/2 tsp sugar
2 cups water
corn flour water - thickening
(A)
1 tbsp oyster sauce
dash of pepper
1 tsp corn flour
Methods
- Marinate chicken with (A). Leave for 15 minutes.
- Heat up oil in wok. Add in garlic. Stir fry till aromatic. Add in marinated chicken. Stir fry till chicken is cooked.
- Add in seasoning and water.
- Add in cauliflower, carrot, mushroom and young corn. Cover the wok. Let it simmer for around 10 minutes.
- Add in cornflour mixture to thicken the gravy. Stir well.
- Dish up and serve.
0 comments:
Post a Comment