2 tablespoons vegetable or canola oil
1/2 head cauliflower, cut into 1/4-thin slices
3 cloves garlic, smashed
3 tablespoons water or stock
3 cubes red or white fermented bean curd
Heat oil in a large wok over high heat until smoking. Add the cauliflower and stir-fry until tender-crisp, about 4 minutes. Push to the sides and add garlic to center. Stir fry until golden, about 30 seconds. Toss garlic and cauliflower together.
Add the stock or water and cover the wok with a lid or plate. Let the liquid simmer until almost evaporated, about 2 minutes.
Remove the lid and add the cubes of fermented bean curd. Break up the bean curd with a spatula and toss the cauliflower around to coat. Season to taste with salt and pepper. Transfer to a plate and serve immediately.
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||10%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 2g||8%|
|Total Sugars 2g|
|Vitamin C 32mg||160%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|