Tuesday, July 7, 2009
1/2 cauliflower (cut into bit-size pieces)
2 small cuttlefish (cut into 2" length)
4 cloves garlic (chopped)
1 tbsp oyster sauce
1 tsp Shaoxing wine
1 tsp light soya sauce
1 tsp sesame oil
salt to taste
spring coriander leaves
1. Saute garlic until aromatic.
2. Add cuttlefish. Stir fry until half-cooked.
3. Toss in cauliflower. Continue stirring for 1 minute.
4. Pour in sauce. Let it simmer for 1 minute or until the gravy is almost thick.
5. Garnish with coriander leaves.