Cauliflower With Garlic And Pepper (Bong Cai Xao)

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   Heat the oil in a large skillet over medium-high heat until a clove of garlic sizzles, and then add the garlic. Toss well to season the oil-take garlic out-and add the cauliflower. Cook for 1 minute, and then toss well, exposing the other sides to the hot pan. Add the fish sauce, water, sugar, pepper, and green onions and cook, tossing often, until the cauliflower is tender but still pleasantly crunchy, about 2 minutes. Stir in the cilantro, toss once more and transfer to a serving plate deep enough to hold the sauce, or to a shallow bowl. Serve hot or warm, some like it cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.