Shan dishes come through as substantial in flavour and well balanced in basic ingredients. The flavourants are light but noticeable. An enjoyable cuisine for many.

  • 1 medium cauliflower   
  • (separated into 4 cm (1½ in) florets, about 4-5 cups)
  • ½ cup ground chicken
  • ½ medium-sized onion (finely chopped)
  • ½ medium-sized tomato (chopped)
  • 2 cloves garlic (crushed and chopped)
  • ½ teaspoon chopped ginger
  • ½ teaspoon light soy sauce
  • ½ teaspoon dark soy sauce
  • 2 tablespoon cooking oil
  • ¼ teaspoon salt (variable)
  • 1 teaspoon chopped coriander
  • 1 teaspoon oyster sauce (Subst: Sweet Soy Sauce)
  1. Heat a frying pan or wok for about ½ minute.
  2. Put in oil and heat for ½ minute.
  3. Put in onion and stir till soft, and add garlic and ginger.
  4. Stir for about 1 minute and add tomato and salt.
  5. Stir till tomato is soft and add meat.
  6. Stir and cook for about 1 minute or till meat is done.
  7. Add cauliflower, stir and cover pan and let cook for 2-3 minutes, stirring now and then so that it won't burn and stick to the pan.
    • The dish is ready to serve. Switch off stove and transfer the cooked cauliflower on to a serving plate.
    • Garnish with chopped coriander.
    • This dish is best served immediately. Like many fresh cauliflower dishes the flavour can be lost and the consistency change dramatically even on short storage.
    • Any meat may be substituted on an equal volume basis.