This is a very easy stir fry recipe, with a lovely crunch from the almonds and cauliflower, and the gentle taste of sesame oil and ginger.
INGREDIENTS:
- 1 small cauliflower
- 200g broad beans
- 1 1/2 tsp cornflour
- 1 tbs dry sherry
- 1 tbs sesame oil
- 3 tbsp vegetable oil
- 60g flaked almonds or blanched almonds
- 2 cloves of garlic
- 2 slices of fresh ginger
- 1 tsp salt
METHOD:
- Prepare the cauliflower; chop the florets so they are around 5cm long and 2cm wide. Put the florets in a bowl of very cold water to freshen up.
- Meanwhile, bring a pan of water to the boil and boil the broad beans for around 5 minutes. Drain when cooked.
- In a small bowl, combine the cornflour, sherry, sesame oil, and 2 tbs water to make a smooth paste.
- Heat the oil in a wok. When it is hot, fry the almonds. Keep a close eye on them, and as soon as they look as if they are about to turn golden brown, fish them out and set aside.
- Next, lightly bash up the garlic and ginger, and add to the hot oil for 10 seconds.
- Add the drained cauliflower, broad beans, and salt. Fry for 2 minutes
- Add 2 tbsp water, cover, and cook for another two minutes
- Remove the cover, lower the heat, and add the cornflour mixture from the cup. Stir in for 30 seconds. Add the almonds and stir once.
- You’ll need to fish out the ginger and garlic before serving.
This works as a delicious dish along with a range of other dishes, to share. It makes around 4 small portions.