Wednesday, July 20, 2016

Stir-Fried Cauliflower in Lobster Sauce

Developed April, 2005. The sauce contains no lobster but is often used with lobster or crab. Softening the cauliflower in the microwave speeds up cooking.
6 cups cauliflower, broken or cut into bite-size florets
salt
2 T vegetable oil
1 medium onion, sliced thinly through the poles
Sauce
3/4 c chicken or vegetable stock
1 t sesame oil
1/2 t mustard powder
1 T fermented black beans (dow see, 豆豉)
1 t garlic, finely chopped
1 T soy sauce
1 T rice wine or dry sherry
1 t sugar
1 t salt
1 T cornstarch suspended in 2 T water
2 eggs, beaten with 1/4 t salt
Place the florets in a microwavable bowl, mist with water, lightly salt, cover tightly with plastic wrap, and microwave on high power for 2 to 3 minutes. Cautiously vent the steam before uncovering, cool in cold water, and drain thoroughly. Soak the dried black beans in water for 10 minutes, drain, and finely chop. Heat a wok over medium-high, add the oil, and when smoking, add the cauliflower. Stir fry for several minutes until cauliflower begins to color, and add the onions. When the onions are softened, add the stock, mustard, garlic, soy sauce, rice wine, and sugar, and stir to combine. Cover the wok and bring to a boil. Stir in the cornstarch slurry. When thickened, drizzle the beaten eggs over the surface, and when eggs set, combine with the sauce. Serve with steamed rice.