Easy to Make Appetizers – Cauliflower in Bean Paste
Chinese, soybean paste is called ‘huang jiang’ or ‘da jiang’.
It is traditionally a part of almost every day meal though there are no particular nutrients in the paste. Rather, it is a strong flavour enhancer (gives a mushy tangy taste) to the cooking, which has been used in our recipe.
So, you add the paste and carry out a process like ‘Zha’, which means more like‘re-making’ it in the wok with oil, meat or vegetables and other seasonings.
In the West it is sold as Hoisin Sauce but actually both are different.
Ingredients:
1/2 cup – Cauliflower florets
1/4 cup – Sesame oil
1 No – Onion diced
1/2 No – Green Peppers diced
2 No – Dried red chillies
1 tsp – Ginger grated
1 tsp – Garlic minced
1 No – Seasoning cube
1 tbsp – Soy sauce
4 tbsp – Spring greens chopped
3 tbsp – Chilli bean sauce
1 tsp – Vinegar
2 tbsp – Corn flour with water
Method:
Slice the cauliflower to get 2 inch long and thick florets.
Wash the cauliflower florets and cook in salt water for few minutes.
Drain the water completely and pat dry with a kitchen towel.
Mix seasoning, salt and corn flour and set aside. Make a relatively medium thick batter using corn flour.
Then add the florets and peppers to the mix and let it marinate for a while about 20 mins.
Then heat oil in a wok and fry them.
In another pan saute the onion, green pepper and then add the chilli bean paste to it and cook for a while.
Then turn off the heat and add it to the fried ingredients and mix well.
Garnish with spring greens and serve. Buy Lee Kum Kee Chili Bean Sauce