Cauliflower and broccoli stir fry -
- 1 cauliflower
- 1 broccoli
- 2 tablespoons of dried shrimp
- 5 to 6 garlic cloves
- 4 to 5 red chilies
- 3 tablespoons of olive oil
- 1 tablespoon of light soy sauce
- 1/4 teaspoon of salt
- 1/8 teaspoon of black pepper
Gently rinse the the dried shrimp then soak them in room temperature water for 10 to minutes. Once the shrimp softens, drain well and pat dry using a kitchen towel. Finely chop the shrimp.
Peel and slice the garlic cloves. Discard the chili stems and slice the chilies diagonally. Break the cauliflower and broccoli into smaller pieces. Do not toss away the stems. Simple peel away the outer fibrous layer and dice the center section.
Drizzle some oil into a pan and bring to medium heat. Add in the dried shrimp along with salt and pepper. Cook till the oil starts to bubble.
Toss in garlic and chilies, cook for another 30 seconds. Bring to medium high heat.
Add in the cauliflower and broccoli. Stir fry and pour in the light soy sauce from the sides of the pan when the florets are almost ready. Few more stirs to make sure all the seasonings are mixed well before transferring onto a serving dish.
It's not a light and simple veggie stir fry recipe. Instead, the flavors were enhanced or more so intensified using dried shrimp, lots of garlic and chilies. Come on, after mayo shrimps, seared duck breast, and steak, at least give me some sort of in-between dishes before I jump back to the easy seasoning meals.
In case you're more curious about the mayo shrimp, duck breast, and steak that I was talking about:
- Just something delicious for myself: open faced sandwich with mayonnaise shrimp and avocado
- Seared duck breast with simple balsamic dressing, served with creamy corn mashed potatoes
- Self indulgence - SRF rib eye steak with daikon oroshi donburi