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
2 T vegetable oil
1 medium onion, sliced thinly through the poles
3/4 c chicken or vegetable stock
1 t sesame oil
1/2 t mustard powder
1 T dry 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, and microwave on high power for 3 minutes. 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, add the onions, and continue frying. When the onions are softened, stir in the stock, black beans, mustard, garlic, soy sauce, rice wine, and sugar. Cover the wok and bring to a boil and 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.