CAULIFLOWER PAGODA WITH MINCE CHICKEN

1 cauliflower pagoda ( medium size, cleaned & cut )

100 gm minced chicken or any meat of your choice

1 tbsp chopped garlic

1 tbsp chopped chilly

1 tsp oyster sauce

1 tbsp Maggi chicken stock

1 tsp Chinese cooking wine ( Shao Shin Wine )

1 tsp corn flour + 2 tsp of water

Salt & pepper to taste

Oil for cooking

1 stalk spring onion chopped

METHOD:

Sauté garlic & chilly in oil until golden brown.

Add oyster sauce, minced chicken & stir-fry

for 2 minutes.

Add cauliflower, chicken stock, cooking wine,

salt, pepper mix well & cook until done.

Last add corn starch, spring onion mix well.

Serve hot as a main or side dish.

NOTE:

Can replace cauliflower pagoda with any vegetables of your choice

Cauliflower Pagoda :