Chicken-Fried Cauliflower

Automne 2017
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food and drink

BY: Ian VandeGraaf, Treadwell Restaurant

Ian VandeGraaf’s adaptation of chicken-fried rice uses cauliflower instead of rice. If you need to adapt the recipe to accommodate diets or allergies, other proteins such as tofu, shrimp or more egg work just as well as chicken.

6 tbsp (90 mL) low-sodium soy sauce
1 tbsp (15 mL) lime juice
2 tsp (10 mL) cornstarch
1 tsp (5 mL) minced garlic
1 tsp (5 mL) minced ginger
2 tbsp (30 mL) vegetable oil, divided
1 tbsp (15 mL) sesame oil, divided
4 eggs
Salt and freshly ground pepper
10 oz (300 g) skinless, boneless, chicken breast, cubed
1 cup (250 mL) chopped onion
½ cup (125 mL) diced carrot
3 cups (750 mL) finely chopped cauliflower florets
½ cup (125 mL) green peas
1 cup (250 mL) bean sprouts
2 tbsp (30 mL) thinly sliced serrano chilies or less to taste
½ cup (125 mL) thinly sliced green onions

GARNISH
¼ cup (60 mL) thinly sliced green onions

1. In a bowl, mix the soy sauce, lime juice, cornstarch, minced garlic and minced ginger. Set aside.

2. Heat wok or frying pan over medium-high heat and add 1 tbsp (15 mL) vegetable oil and 2 tsp (10 mL) sesame oil.

3. Whisk eggs with a pinch of salt and pepper and add to wok; stir lightly. Once eggs are scrambled, about 1 minute, remove from pan and set aside.

4 Wipe out wok with a clean rag and add remaining 1 tbsp (15 mL) vegetable oil and remaining 1 tsp (5 mL) sesame oil. Raise heat to high. Add chicken, onion and carrots and stir-fry until chicken pieces are white on all sides, about 2 to 3 minutes, stirring often.

5. Add cauliflower pieces, peas, bean sprouts and serrano chilies and continue to stir-fry for 3 minutes or until chicken is cooked through.

6. Add reserved soy mixture and green onions to pan. Add reserved scrambled egg and stirfry for 1 minute, stirring often to avoid sticking or burning. Season to taste with salt and pepper. Place in serving dishes and for garnish, sprinkle a little green onion overtop.

Serves 4

What to Serve

LCBO#:249433
$2.25