Cauliflower and Almonds

[Guest guest]

* Exported from MasterCook *

 

Cauliflower and Almonds

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 T oil

2 cloves garlic -- chopped

2 quarter-sized slices fresh peeled ginger

1 cauliflower (any size) -- cut into bite-size

florets

1 C lima beans (frozen are great)

1/4 C water -- or more

2 T cornstarch

1 T toasted sesame oil

1 T shaoshing or dry sherry (optional)

1/2 C water

2/3 C toasted almonds*

 

Heat oil in pan (pref. non-stick). Add garlic and ginger; fry 20

seconds or so. Add cauliflower and lima beans; cook on medium about 2

min. Add water; cover pan; cook 2 min. or until vegetables are

tender (may need to add more water). Combine last four ingredients

(except almonds) in small bowl. Add to cauliflower when it's tender.

Cook till sauce is thick-about 1 min. Add almonds, stir to coat.

Serve over brown rice

 

*toast almonds: place in single layer in dry cast iron pan. Cook

on med. until pan is hot, then change to low. Shake pan every 2 min.

or so. When nuts have gently darkened, pour into bowl. Store in

closed jar in fridge indefinitely. If you don't have a cast

iron pan, you can roast them in the oven.

NOTES: If you want to omit the sherry, just use more water; can add 1

tub tofu (1 Ib. ) for added protein (or to stretch it);

** (do NOT use untoasted

sesame oil).

***Oh yes, one last thing: most people don't like chomping

down on a big hunk of ginger, so I usually pull them out before I add

the sauce.

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 4839 Calories; 436g Fat (80.6% calories

from fat); 1g Protein; 236g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

29mg Sodium. Exchanges: 15 1/2 Grain(Starch); 1/2 Vegetable; 87 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0