Vietnamese stir-fried cauliflower (bong cai) recipe

Recipe for vietnamese stir-fried cauliflower (bong cai) in our easy ethnic recipes collection. Cauliflower was introduced by the French in the 1800s. Because it looks like a big flower and is from the cabbage family, the vietnamese call cauliflower "the flower of the cabbage".

Recipe ingredients

• 1 medium head cauliflower (*)
• 1 tablespoon vegetable oil
• 1 small onion, sliced
• 1/2 teaspoon pepper
• 1 tablespoon fish sauce
• 1/4 cup chopped scallions

(*) You can easily substitute any chopped vegetable for the cauliflower in this dish. Or, try combining an assortment of vegetables for extra variety.

How to make vietnamese stir-fried cauliflower (bong cai)

• Break cauliflower into bite-sized florets.
• In a large skillet or wok, heat oil over high heat for 1 minute.
• Add onion and cook over high heat, stirring constantly, for 3 minutes, or until onion is tender.
• Add cauliflower. Cook 2 to 3 minutes, stirring constantly. Add pepper and fish sauce and mix well. Cover and cook another 2 minutes, or until cauliflower is tender but not mushy.
• Add scallions and stir. Serve hot with rice.

Preparation time: 5 minutes
Cooking time: 10 to 12 minutes
Serves 4

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