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Chinese Broccoli, Cauliflower and Carrots Print Email


8 oz cauliflower florets
6 oz broccoli florets
6 ounces sliced carrots
salt to taste
1 teaspoon cornstarch
1 tablespoon water
1 tablespoon cooking oil
1-2 cloves garlic, finely minced
1 cup vegetable broth
1 egg white

In a large pot of salted water, boil the cauliflower florets for 1½ minutes. Without removing the cauliflower, add the broccoli florets and the carrot slices to the same pot and cook for another 1½ minutes, until fork tender at the stem. Rinse the vegetables with cool water to stop the cooking and drain. Lightly salt the vegetables.

In a small bowl or cup, stir together the cornstarch and the water to make a cornstarch slurry. Set aside.

Heat a wok or large frying pan until hot. Add the cooking oil and swirl to coat. Turn the heat to medium and add the garlic. Fry 15-30 seconds until fragrant, but do not burn. Pour in the vegetable broth and add the salt to taste. Let broth come to a boil.

Stir the cornstarch slurry one more time, and then pour into the broth. Stir and let simmer for 30 seconds until broth has thickened. Slowly pour in the egg white and use a fork or chopsticks to gently swirl in one direction to create long tails. Immediately turn off the heat. Taste the broth, and add additional salt if needed. Pour mixture over the vegetables and serve.

Serves 4

Adapted from http://steamykitchen.com/2191-10-flower-blossoms.html
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