Vietnamese Cauliflower In Sweet And Sour Sauce Food

VIETNAMESE CAULIFLOWER IN SWEET AND SOUR SAUCE

Steps:

• Heat oil in a large (12") skillet.
• Saute shallots, garlic and chile paste.
• Add the soy sauce and sugar and stir.
• Add tomatoes and simmer for 5 minutes.
• Add the cauliflower, yellow onions, chicken stock and lemon juice.
• Reduce heat to low and simmer until veggies are cooked, about 10-15 minutes.
• Add the green onions.
• Transfer to a serving dish and garnish with cilantro.
• Serve with french bread or rice.

EASY VIETNAMESE CAULIFLOWER

Steps:

• Wash the cauliflower and then break the cauliflower into small florets. Set aside.
• In a cereal bowl put the fish sauce, water, sugar, ground black pepper, salt and green onions. Stir and set aside.
• Heat a large nonstick frying pan over medium-high heat. When the frying pan is hot, add the vegetable oil and let it warm for about 30 seconds. Add the garlic and stir for another 30 seconds.
• Add the cauliflower florets and flip over often, using a spachula, until many of the cauliflower pieces have brown spots.
• Restir the ingredients in the cereal bowl and add to the cauliflower. Stir until everything is well combined.
• Cover the pan and cook for 4 minutes, stirring about every minute.
• When the cauliflower is tender crisp, remove cover and drizzle with the sesame seed oil. Stir.
• Remove the cauliflower from the heat and garnish with the cilantro. Serve at once.

SWEET AND SOUR SHRIMP

Steps:

• Whisk together honey, rice vinegar, tomato paste, pineapple juice, and soy sauce for sweet and sour sauce in a medium bowl. Whisk together water and cornstarch for thickener in another bowl. Set both aside.
• Pat shrimp dry with paper towels. Combine shrimp, salt, and pepper in a medium bowl; toss to season.
• Heat 1 tablespoon vegetable oil and the sesame oil in a wok or large sauté pan over medium-high heat. Add shrimp in a single layer to the hot oil; cook for 1 minute without stirring. Stir and cook for another 30 seconds. Transfer to a clean plate.
• Add remaining 1 tablespoon vegetable oil to the wok. When heated, add bell pepper and zucchini; stir-fry for 2 minutes. Add garlic and ginger; stir-fry until fragrant, about 30 seconds. Add pineapple; stir-fry for 30 seconds.
• Pour in the reserved sweet and sour sauce; stir and cook until simmering, about 2 minutes.
• Whisk the cornstarch mixture again, then gradually add it to the center of the wok; stir constantly until sauce has thickened, about 30 seconds.
• Return the cooked shrimp to the wok; stir to combine and cook until shrimp are warmed through, about 2 minutes.
• Garnish each serving with green onions and sesame seeds.

NUOC CHAM (VIETNAMESE DIPPING SAUCE)

Steps:

• Stir the sugar and warm water together in a bowl until the sugar dissolves completely; add the fish sauce, vinegar, lemon juice, garlic, Thai chile peppers, and green onion to the mixture.