Later On

A blog written for those whose interests more or less match mine.

Taiwan cauliflower and bitter melon

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The sign definitely said “Taiwan cauliflower,” but the actual name seems to be Taishan cauliflower. I’ve made it before, and I liked it. I just got it again:

• 1.5 Tabsp extra-virgin olive oil
• 1 bunch scallions, chopped (including leaves)
• 1/2 large red onion, chopped
• 1 medium bitter melon, chopped
• 1 large jalapeño, chopped
• pinch of salt.

I used my 12″ Stargazer, which heats up ever so much better with the Max Burton 6600 — the 9″ induction coil makes a big difference.

After cooking the above on medium heat until onion translucent and starting to caramelize, I added:

• 1 head Taiwan/Taishan cauliflower, cored and chopped
• small splash Shaoxing wine

Cook over medium heat, stirring to mix, for a few minutes, then reduce heat to low, cover, and cook about 15-20 minutes, stirring once.

I had a bowl of this with a little salad dressing, and it was so good I had another bowl with mirin, shoyu sauce, and toasted sesame oil.

Written by LeisureGuy

29 April 2021 at 5:01 pm

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