Cauliflower with Smoky Bacon

Category	Vegetable
Classification	Asian
Added By	Phyllis Watson
Added On	Sat Sep 26 20:29:29 UTC 2009
Prep Time	fairly short
Yield	serves 2 with one other dish, 4 with 3 other dishes
Source	Land of Plenty by Fuchsia Dunlop
Comment	This stuff is addictive, to die for

Ingredients

1/2 cauliflower (about 2/3 pound)
3 ounces slab bacon or pancetta I've used 3 ounces regular bacon-works fine
2 cloves garlic
2 tablespoons peanut oil or lard
1 cup every day stock or chicken stock
salt and white pepper to taste
2 1/4 teaspoons cornstarch mixed with 3 teaspoons cold water

Directions

1. Cut the cauliflower into florets small enough to be picked up with chopsticks. Slice the stem thinly. Cut the bacon into thin strips. Peel and thinly slice the garlic.

2. Heat the oil or lard in a wok over a high flame. When it is smoking, add the bacon and stir-fry for about 30 seconds until it is cooked and smells delicious. Add the garlic and continue to stir-fry for another 20 seconds or so until it, too, is fragrant. Throw in all the cauliflower and mix it into the fragrant oil. Add the stock and bring it to a boil, season with salt to taste, then cover the wok with a lid and cook for about 5 minutes until the cauliflower is just tender.

3. Remove the lid to allow the liquid to reduce lightly and adjust the seasoning, adding pepper to taste. Then add the cornstarch mixture, stirring as the liquid thickens. Serve immediately.

Comments

Phyllis Watson on Sat Sep 26 20:31:03 UTC 2009:
Fuchsia Dunlap says you can parboil the cauliflower before adding it to the wok to cut down the cooking time. I don't think it takes very much time to cook anyway. Your call.

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