Qing Chao Cai Hua (Chinese Stir-Fried Cauliflower)

1. 1

   Divide cauliflower into florets, wash, blanch briefly in boiling water, and drain.

2. 2

   Wash bell pepper, remove stem and seeds, and cut into thin slivers.

3. 3

   Over highest heat, heat the empty wok, then add oil and swirl to heat. Add cauliflower and stir-fry briefly. Add bell pepper, sugar, salt, and MSG, tossing after each addition.

4. 4

   Transfer to serving platter, and serve as part of a Chinese meal: rice, soup, and a balanced variety of dishes--one per person.

* Per serving · 4 servings · Values may vary.

No additional tips available.