Take a break from meat between the winter holidays with this vegetarian stir-fried cauliflower with egg. Chef Regular's stir-fry is a refreshing and light dish from her new cookbook, kiin. The cookbook is a collection of recipes, stories and beautiful photographs from Northern Thailand, which combines her passion for bringing people joy with delicious food and making Thai cuisine accessible even to beginners.
"This quick stir-fry has all the flavours of a great rice dish, with the added benefit of being made with cauliflower. The refreshing and light taste of this dish will have guests coming back for seconds, so be sure to make enough," says the cookbook author and chef Nuit Regular.
Vegetarian stir-fried cauliflower with egg (Pad Dok Khalum Sai Khai)
In a large wok or skillet, heat the sunflower oil over low heat. Add the garlic and stir until it is fragrant but not crispy about 10 seconds. Make sure the oil is not too hot to prevent the garlic from burning. Move the garlic to one side of the wok.
Add the eggs to the empty side of the wok. Increase the heat to high. Using a ladle, mix the eggs together with the garlic and oil. Keep stirring until the eggs are fully cooked, 1 to 2 minutes. Add the tomatoes and cauliflower and sauté for 2 minutes. Add the mushroom oyster sauce and Maggie seasoning sauce and cook, stirring, for 3 minutes. Remove from the heat, add the green onions and cilantro, and mix well. Serve immediately.
- Yield:
- Serves 2
- Prep Time:
- 10 minutes
- Cook Time:
- 10 minutes
