If you are cooking for Mother’s Day this year and have never prepared Chinese food, here is a simple recipe for beginners.
Even if you are an advanced cook, you’ll appreciate how good this recipe is without spending a lot of time preparing it. My friend Dorothy Huang is the author of Chinese Cuisine, Made Simple.
Over the years I have taken Chinese cooking classes from her and enjoyed them thoroughly. The recipe below is one I adapted from Dorothy’s book and you too can “mix and match” vegetables, meats, and seafood. Use what you have in the pantry, freezer, and refrigerator. Stir-fries are a great way to use leftovers too. Happy Mother's Day!
Shrimp, Cauliflower, and Broccoli Stir-Fry Recipe
- 1/8 tsp. freshly ground black pepper
- 1 tsp. cornstarch
- 4 Tbsp. water
- 2 Tbsp. oyster sauce
- 3 Tbsp. canola oil (divided) ½ onion, sliced thin
- 1/2 small cauliflower, cut into bite-sized pieces
- 1 large stalk broccoli, cut into bite-sized pieces
- ¼ tsp. salt
- ¼ cup chicken broth
- 1 Tbsp. garlic, chopped
- 10 large shrimp, shelled, deveined, rinsed and drained
- ½ lb. tofu, firm, cut into bite-sized pieces
- Mix sauce ingredients.
- Heat 1 Tbsp. oil in a wok over medium-high heat. Add onions, cauliflower, broccoli and salt. Stir-fry for a few minutes.
- Add chicken broth, cover and cook for 2-3 minutes. Transfer to a bowl.
- Wipe wok clean. Add 2 Tbsp. oil over medium-high heat.
- Add garlic, shrimp, and tofu and stir-fry for 2-3 minutes.
- Put vegetables back into wok and add sauce. Stir until thickened. Serve.
Optional: This dish can be served over rice or noodles and with Chinese hot mustard.
For more cooking tips, visit Sally's Place.