Dill Cauliflower And Pea Pods Recipe
Ingredients
| 1/2 of a medium head cauliflower, broken into flowerets (2 cups) | ||
| Plain yogurt | 1/3 Cup (16 tbs) | |
| All purpose flour | 1 Tablespoon | |
| Milk | 1/4 Cup (16 tbs) | |
| 1 1/2 teaspoons snipped dillweed or 1/2 teaspoon dried dillweed, crushed | ||
| Cooking oil | 1 Tablespoon | |
| Pea | 2 Cup (16 tbs), frozen | |
| Pimiento | 1 Tablespoon, chopped | |
Directions
Halve any large cauliflower flowerets.
Cook cauliflower, covered, in small amount of boiling salted water for 2 minutes; drain.
For sauce, stir together yogurt and flour.
Stir in milk and dried dillweed.
Set aside.
Preheat a wok or large skillet over high heat; add cooking oil.
(Add more oil as necessary during cooking.) Stir-fry cauliflower in hot oil for 2 minutes.
Add pea pods; stir-fry about 3 minutes or till vegetables are crisp-tender.
Push vegetables from center of the wok.
Reduce heat.
Add sauce to center of the wok or skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 1 minute more.
Stir in vegetables and chopped pimiento to coat with sauce.
Cook and stir for 1 minute.
Garnish with fresh dillweed, if desired.
Serve immediately.
Cook cauliflower, covered, in small amount of boiling salted water for 2 minutes; drain.
For sauce, stir together yogurt and flour.
Stir in milk and dried dillweed.
Set aside.
Preheat a wok or large skillet over high heat; add cooking oil.
(Add more oil as necessary during cooking.) Stir-fry cauliflower in hot oil for 2 minutes.
Add pea pods; stir-fry about 3 minutes or till vegetables are crisp-tender.
Push vegetables from center of the wok.
Reduce heat.
Add sauce to center of the wok or skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 1 minute more.
Stir in vegetables and chopped pimiento to coat with sauce.
Cook and stir for 1 minute.
Garnish with fresh dillweed, if desired.
Serve immediately.
Chef
