1 minute read
- STIR-FRIED CAULIFLOWERWITH PEANUTS AND SWEET-AND-SOUR SAUCE
Sake (rice wine) has a curious, slightly musky taste, something like retsina with a dash of whisky - or, as someone else has suggested, a mixture of vodka and cold tea. It is neither necessary nor cheap (a bottle will probably cost you £5 or more). but it adds an extra dimension to the sauce in this recipe.
Use small courgettes if possible, because not only do they tend to have more flavour but are firmer-textured.
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If you want to save time, start cooking the rice before blanching the cabbage and cauliflower (in which case, unless you plan to use it the next day, throw away th� vegetable water). For 2-3.
- INGREDIENTS -
8oz!250 g (2-3 smallish) courgettes
Salt, some of which should be ffnely ground
8 oz!250 g (1f2 sma//) caulinower
4 ozl125 g (about 1f4 small) cabbage
8 oz!250 g brown Patna, American long-grain or Basmati rice
About 3 tablespoons oil
4 ozl125 g Kenya or other stringless green beans
2 cloves garlic
1f2 inch!1 cm piece fresh root ginger
Juice 1f2 small lemon
I dessertspoon honey
2 teaspoons cornnour
3 oz!90 g soft brown sugar
3 tablespoons wine vinegar
2 tablespoons soy sauce (preferably dark)
4 tablespoons sake (optional)
2 oz!50 g cashew nuts
11f2 oz!40 g unsalted roasted peanuts
Saucepan with a lid
Wok or large saucepan
- METHOD -
Wash the courgettes, peeling off any damaged or discoloured pieces of skin, trim the ends and cut into sticks about % inch!
2 cm longand 1/4 inch!5 mm wide. (The quickestwayto do so is to chop the courgettes into % inch!2 cm slices, stand the slices on end and cross-chop. This method is also useful for parsnips and carrots.) Put the slices into a colander, sprinkle with a layer of fine salt and leave to sweat for 30 minutes-I hour. Rinse under the cold tap and spread on a plate lined with kitchen paper to dry.
2 Wash the cauliflower and cut into florets about % inch!2 cm long and 2,13 inch!l.5 cm across at the flower end. Bring a saucepan containing about % pinU450 ml slightly salted water to the boil, add the cauliflower, bring back to the boil and boil
