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.
Ingredients:
- 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)
Method:
- Heat a frying pan or wok for about ½ minute.
- Put in oil and heat for ½ minute.
- Put in onion and stir till soft, and add garlic and ginger.
- Stir for about 1 minute and add tomato and salt.
- Stir till tomato is soft and add meat.
- Stir and cook for about 1 minute or till meat is done.
- 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.
