Stir-fry Cauliflowers in Clear Sauce

Lately I've been buying a lot of cauliflowers as Darrius has the liking for them out of the blue. He saw us eating a few times and kept pestering me to give him some. I did not gave him in the past as I don't boil my cauliflowers till they are soft but leave it crunchy.

Since Darrius is keen to have some so I decided to boil all our cauliflowers real soft so he will have no problem chewing them (most of the time he will swallow without much chewing... lazy fella). Previously I don't put in that much water to make the sauce but I decided to create a clear broth just so Darrius can have some over his rice.

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Ingredients

• 1/4 Cauliflower


• Some Carrot slices


• Some Sweetpeas


• 100g Chicken breast meat (thinly sliced, marinate with corn flour and soy sauce)


• 2 cloves garlic (smashed/ finely chopped)


• Few slices of old ginger


• 1 cup Chicken broth (or use non MSG chicken cube)


• 1tsp corn flour mix with some water

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Methods

1. Boil some water with a few drops of oil and sugar in a saucepan. First put in the cauliflower chunks, then the carrot and lastly the sweetpeas and drain them after letting it boil for a few minutes. Put aside.


2. Heat up wok with some oil and saute the chopped garlic and sliced ginger till fragrant and add in the marinated chicken slices and stir till 50% cooked. Toss in the boiled vegetables and stir till they are well mixed.


3. Pour in the chicken broth or chicken cube and stir until the sauce boil before adding in the corn flour solution to thicken the sauce.

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