Braised Cauliflower with Dried Shrimp
A Zhejiang-style dish finished with a thin cornstarch slurry; garnish with diced ham for color and flavor.
Ingredients
Fresh cauliflower
400g
Soaked dried shrimp
50g
Scallion segments
50g
Cornstarch slurry
1 tsp
Shaoxing wine
1/2 tsp
Salt
to taste
Chicken powder
to taste
Instructions
1
Step 1
Wash the cauliflower, break it into small florets, blanch in boiling water until just tender, remove and rinse under cold water, then drain and set aside.
2
Step 2
Heat a wok over medium heat, add 4 tablespoons of oil and warm. Fry the scallion segments until golden brown, then remove and discard. Add the Shaoxing wine, about 4 tablespoons of water, and a little chicken powder. Add the dried shrimp, cauliflower, and salt, and cook until the flavors are absorbed. Thicken with the cornstarch slurry and serve.
