Ingredients :
120g tin bamboo shoots
3 tablespoon oil
3 shallots, sliced
200g carrots, sliced
150g cauliflower, sliced
120g bean sprouts
Fennel
1 pinch salt
1 pinch sugar
1 tablespoon chopped parsley
1 tablespoon chopped celery
Pepper
2 tablespoon soy sauce
Recipe :
Chop the bamboo shoots.
Heat oil in a frying pan, brown shallots, bamboo, carrots and fennel for a minute.
Add the cauliflower, bean sprouts, sugar, 3 tablespoons water and 2 tablespoons soy sauce. Cook for 3 minutes.
Season, sprinkle with parsley and celery.
Advice :
Serve with a Chinese beer, like Shanghai or Tsingtao.
Cauliflower Curry
Ingredients :
3 tablespoons oil
600g cauliflower
2 shallots
1 teaspoon mustard seeds
1 clove garlic, chopped
1 tablespoon curry powder
1 teaspoon turmeric
1/2 teaspoon powdered ginger
250g pasata
150ml yoghurt
2 tablespoons soy sauce
1 teaspoon flour (to thicken)
1 tablespoon frech coriander, chopped
50g toasted almonds
Salt & black pepper
Recipe :
Heat the oil in a frying pan.
Pull the cauliflower florets off the main plant.
Slice the shallots.
Once the oil is really hot, sauté the mustard seeds for one minute, then add shallots and garlic for a further minute. Finally, add the cauliflower for 4 minutes.
Add the spices, pasata, 200ml water and soy sauce.
Lower the heat and leave to simmer for 20 minutes.
Mix the flour into the yoghurt, add to the vegetables and stir well.
Remove from heat and serve, sprinkled with coriander and almonds.
Advice :
Recommended Wine : Tavel
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