Thursday, January 25, 2007

Stir Fried Cauliflower with Thai Red Curry Sauce

This is a very easy to make tasty, pungent and somewhat spicy stir-fry not for the faint of taste buds. It comes together quickly once everything is prepped. You can get everything ready earlier in the day, including the sauce and refrigerate it until you are ready to start stir-frying.

I often add either little cubes of fried tofu or seitan or chickpeas to make a more complete meal, but it is also great without these things. Serve with brown rice.

3 T Fish Sauce
1 T juice plus 1 tsp grated zest from 1 lime
1 T light brown sugar
1/4 tsp red pepper flake
1 cup coconut milk (you can use low fat coconut milk but it isn't quite as good as regular)
2 tsp Thai-style red curry paste
1 T plus 1 tsp. peanut or vegetable oil
3 pounds cauliflower - one large head, broken into small florets
2 medium cloves garlic, minced
1 tsp to 1 T minced fresh ginger (your call...I like more ginger)
6 ounces snow peas, strings removed (about 2 cups)
2 tablespoons minced fresh basil leaves

1. Mix together fish sauce, lime juice and zest, brown sugar, red pepper flakes, coconut milk, red curry paste. Set aside.

2. Heat 1 T oil over high heat until shimmering in a 12 inch wok or non-stick or cast iron skillet. (I don't use non-stick at high heats, but maybe I'm just cast iron skillet works great.) Add cauliflower and cook, stirring every 10 - 15 seconds until just barely tender, about 3 minutes. Push cauliflower to edges of skillet and add remaining tsp of oil, garlic and ginger to the center of the pan. Mash garlic and ginger with the back of a spoon and cook unitl fragrant, about 30 seconds. Mix garlic and ginger in with cauliflower. Reduce heat to medium -high, add sauce and stir. (If you are adding tofu or seitan or chick peas, add them now.) Simmer, stirring occasionally until cauliflower is tender, about 2 minutes. Add snow peas and cook about three minutes longer, until cauliflower is fully tender. Add basil & serve immediately.

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