half a small cauliflower
125 g/4 oz snow peas or sugar snap peas
2 tablespoons peanut oil
1/2 teaspoon finely chopped garlic
1 teaspoon grated ginger
125 ml/4 fl oz/1/2 cup hot water or stock
1 tablespoon oyster or soy sauce
1/2 teaspoon salt
2 teaspoons cornflour (cornstarch)
Divide cauliflower into small florets. String the peas if necessary. Heat oil in a wok and fry garlic and ginger, stirring, until fragrant. Add the vegetables and stir-fry for 2 minutes, then pour in water mixed with sauce and add salt.
Cover and cook until barely tender, then thicken sauce with the cornflour mixed with a little cold water. Serve with rice.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)