Stir-Fried Cauliflower with Shrimp
A quick and healthy stir-fry featuring tender shrimp and crispy cauliflower florets, lightly seasoned and perfect for a weeknight dinner.
Story
This dish combines the delicate texture of shrimp with the crunchy bite of cauliflower. It is a staple in many Chinese households due to its simplicity and nutritional balance.
Ingredients
Cauliflower
300g
Shrimp
200g
Eggs
2
Salt
to taste
White Pepper
1 pinch
Cornstarch
1 tsp
Cooking Oil
2 tbsp
Instructions
1
Prep the Vegetables and Eggs
Break the cauliflower into small, bite-sized florets and wash thoroughly. Crack the eggs into a bowl, add a pinch of salt and white pepper, then beat until well blended.
2
Marinate the Shrimp
Rinse the shrimp and pat them dry with paper towels. Toss them with salt, white pepper, and cornstarch. Let them sit for about 15 minutes to tenderize.
3
Scramble the Eggs
Heat a wok or frying pan over medium heat with a little oil. Pour in the beaten eggs and scramble gently until just set. Remove the eggs from the pan and set aside.
4
Stir-Fry Shrimp and Cauliflower
Add a bit more oil to the pan if needed. Toss in the marinated shrimp and stir-fry until they turn pink. Add the cauliflower florets and stir-fry together for a few minutes until the cauliflower is tender-crisp.
5
Combine and Serve
Return the scrambled eggs to the pan. Toss everything together for a final minute to heat through. Adjust seasoning if needed, then serve immediately.
