Are you guilty of buying a cauliflower and then throwing away half of it when you take off the outside leaves? Have you even thought to eat the cauliflower leaves?
Well, until now I’d just thrown them away without thinking. I don’t even know why I suddenly wondered about whether they would be tasty too. But for some reason I did and that’s how I ended up with this quick and easy meal.
Cabbage is quite a common stir fry ingredient and the cauliflower leaves are very similar when cooked in this way. Cooking mellows the strong flavour a little and adding a strong sauce complements it well. It may look like I haven’t added much black bean sauce but the brand I used is very strong and salty and after adding too much when I last used it, I am using it frugally now. You may well need to add more if using a different brand.
If you’re wondering about other ways to eat cauliflower leaves, they have quite a strong cabbagy flavour and I liked them in a salad too. However, my husband wasn’t keen and claimed I had cauliflower breath afterwards so although they are tasty, you may not want to eat them on a date night.
Ingredients – Serves 2
200g chicken, sliced into strips
Small piece of ginger, diced
1 tsp black bean sauce (I used a very strong sauce but you may need a little more depending on the brand you use)
1 tbsp rice wine vinegar
About 4 large cauliflower leaves, sliced into thin strips
1 bok choi
5 mushrooms, sliced
How to Make Cauliflower Leaf and Chicken Stir Fry
1. Put a little oil in a wok and when it is hot, add the chicken. Stir fry until it is almost cooked and then add the ginger, vinegar and black bean sauce.
2. Stir well and then add the vegetables plus a dash of water if the pan is too dry. Cook for another couple of minutes until everything is cooked through. Serve with rice.
I am linking this to Extra Veg, hosted by Fuss Free Flavours and on alternate months by Utterly Scrummy. I am also linking to Credit Crunch Munch, hosted this month by Jen’s Food and run by Fuss Free Flavours and Fab Food 4 All.