| CAULIFLOWER AND GREEN PEAS | | | | vegetables hot. |
| American cauliflower may be just an adopted child of | | | | SWEET-AND-SOUR CARROTS |
| the Chinese cuisine, but it's as well-favored as any | | | | The worst carrot-haters you know will come back for |
| Chinese vegetable in this ch'ao cooked dish. Serves 4. | | | | more of these! Slice them the oblique way. Serves 4. |
| 1 medium head cauliflower | | | | 1 bunch small carrots |
| 1 clove garlic | | | | 1 clove garlic |
| 1 pound very young green peas (or 10 ounces frozen, | | | | 2 slices fresh ginger root |
| thawed and drained) | | | | 2 teaspoons cornstarch |
| 2 slices green ginger root(or candied ginger washed | | | | 2 teaspoons sugar |
| almost free of sugar) | | | | 2 tablespoons white vinegar |
| 1 large onion, sliced | | | | 1 cup water |
| 2 tablespoons peanut oil | | | | 1 tablespoon peanut oil |
| 3 tablespoons chicken stock or consomme | | | | 1 teaspoon salt |
| 1 1/2 teaspoons salt | | | | Scrub and slice (don't peel) carrots. Pound garlic with |
| Pepper to taste | | | | flat side of cleaver. Cut off 2 thin slices from |
| Using only floweriness pull cauliflower apart to make | | | | gingerroot. Blend cornstarch with sugar, vinegar, and 1 |
| small, uniform pieces. Crush garlic with one whacking | | | | 4 cup water. |
| pound from your cleaver. Shell peas and set aside. (If | | | | Heat oil; toss in ginger and mashed garlic, and cook until |
| not young peas, frozen are better.) Slice ginger root | | | | they stop sizzling. Remove; put in carrots and stir-fry |
| and onion, putting in separate piles. | | | | for 2 minutes. Add salt and 1/2 cup of water; cover |
| Heat oil; add -garlic and ginger root; put in cauliflower | | | | and cook until tender-3 or 4 minutes for small carrots. |
| and stir-fry about 2 minutes. Reduce heat, then | | | | Reduce heat and add 1/4 cup of water; then make a |
| addonion and lightly saute. Add chicken stock, salt, and | | | | well at center of pan. Stir cornstarch mixture into the |
| pepper. Cover and cook 5 minutes, then add peas. | | | | well, adding gradually until it begins to thicken. Then |
| Cover again and cook until all vegetables are tender | | | | increase heat and stir the carrots with the thickening |
| but crisp. Remove garlic and ginger and serve | | | | until you have a translucent sauce. Serve hot. |