- 2 Tablespoons oil
- 2 teaspoons minced garlic
- ¼ cup chopped onion
- 2 teaspoon salt
- Fresh ground pepper
- ¼ lb. snow or sugar snap peas, stems removed
- ½ medium Cauliflower head, broken into florets
- 1 cup vegetable or chicken broth/stock
- 1 Tablespoon cornstarch
- 1½ lb. very thinly-sliced stir fry beef (your choice of cut)
- ¼ cup soy sauce
- Cut beef into 2-inch strips.
- In a bowl combine the cornstarch and soy sauce and set aside.
- Heat stock and set aside.
- Heat oil in heavy skillet or wok until very hot. Add garlic and cook for 2-3 minutes. Add beef and saute quickly, keeping it moving, just until it loses color, about 30 seconds. Add onion, salt and pepper to taste, stirring constantly for another half minute or so. Add chicken broth, bring quickly to the boil, then add cauliflower pieces, a few at a time. Cook 3 minutes, then add snow peas, stirring constantly, for another few minutes. After 7 minutes maximum, cauliflower should be tender and pea pods a bright green.
- Add soy sauce mixture, mix thoroughly, and stir until thickened.
- Turn into heavy serving dish and serve immediately.
CAULIFLOWER (Fresh & Frozen):
INFESTATION: Thrips may be found on the thin white branches or between the tightly packed cauliflower florets. These insects are easily discernible as their black color contrasts with the white vegetable. Small orange insects may at times be seen clinging to the outside of the cauliflower. These insects are easily washed off.
- Separate and remove cauliflower florets from the stem
- Examine several pieces of the cauliflower paying careful attention to the under part of the floret
- Wash thoroughly before using.
- Heads of cauliflower that are found to be infested are difficult to clean and should not be used
Frozen cauliflower should be carefully scanned for signs of infestation but requires no further checking unless insects are found.