Manchurian Vegetables

Welcome to Amelia's blog which is rapidly becoming about only foods that taste good but photograph terribly.



Today's installment is a variation on Manchurian Cauliflower;

again, adapted from Mark Bittman's How to Cook Everything

• 4 petite or 2 normal heads cauliflower, 4-5 cups worth, trimmed of stem and greens
  
• 4 carrots
• 3 cups baby spinach leaves, rinsed and chopped
• 1Tbsp sesame seed oil
  
• 4 stalks green garlic, chopped (2-3 cloves normal garlic works too)
  
• 2/3 cup ketchup- homemade is preferred, but who would I be kidding? I used Heinz Once you stop gagging trust me, or rather trust Bittman- it's good
  
• 1 Tbsp Sriracha or other hot chili sauce
  
• 1/8 tsp anise seeds
• 1/4 tsp ground cinnamon
• 1 Tbsp dark soy sauce

1. Blanch or steam cauliflower (and carrots) until tender and no longer "cabbagey."
2. In wok heat sesame oil over medium heat and saute green garlic until it is fragrant and begins to brown.
3. Stir in ketchup, Sriracha, anise, cinnamon and soy sauce with garlic and cook until sauce begins to bubble.
4. Meanwhile separate cauliflower into chopstick-manageable size pieces and chop carrots into 1/3 inch thick rounds
   
5. Gently fold cauliflower, carrots and spinach into sauce.
6. Cook until spinach is wilted.
7. Let vegetables cool a bit, and serve over brown rice.