If you follow my blog for even one day, you realize that my heart and soul is in Asian cuisine and culture. I have been cooking mostly Asian food, and I don't really see this stopping anytime soon.
I usually will pick a country for the day, and cook food associated with that area. I investigate the flavors and traditions, and sometimes cook very traditional meals, and sometimes I write a new recipe inspired by the flavors of the region.
Well, today was my Vietnam inspired day, and I made a lot of food. Most of them were traditional, this one was not. This one was my own, and it came to me while I was trying to sleep after my 12 hour graveyard shift. I had to write it down so I could get some sleep. Then, I woke up early enough to be able to make it. I am happy to report that it came off without a hitch and turned out amazingly well. My daughter (who loves spicy kimchi) liked this one too, so I knew it was a keeper.
The ingredients are simple, the cooking time is minimal, and it will be a great addition to some steamed rice.
Ingredients: (serves 2 as a side, or 1 as a meal)
1/2 head of cauliflower, cut into bite sized pieces
1 red bell pepper, washed and sliced into strips
3 cloves garlic, peeled and sliced thin
1/2 yellow onion, peeled and sliced thin (half moons)
2 tablespoons water (for sauteing)
2 green onions, sliced on the bias, very thin (for garnish)
For the sauce:
2 tablespoons low sodium soy sauce
1/2 cup pineapple juice (I use the juice from a can of pineapple, make sure it is 100% juice, no sugar)
2 tablespoons sriracha hot sauce
1 tablespoon honey or maple syrup
combine together and mix, set aside.
Place a wok or large nonstick pan over medium high heat and let it get hot.
When it is hot, add the onions, and saute for 3 minutes, stirring the whole time so they don't burn.
After 3 minutes, add the garlic and peppers. Saute another 3-5 minutes, or until they start to soften.
Finally, add the cauliflower, and saute for 3 minutes. Then, add the 2 tablespoons water and cover. Let steam for about 5 minutes. (NO PEEKING)
After 5 minutes, take the cover off, and add the sauce you made. (*note* if you want a thick sauce, you could add some corn starch to the sauce mix)
Allow to boil for about 2 minutes, and take off the heat.
Serve over rice, or on its own. Garnish with the thinly sliced green onions.
I hope you enjoy this recipe as much as I did. Please give me feedback if you liked it or not. :)