- 125 ml (1/2 cup) Quebec cauliflower
- 15 ml (1 tbsp.) turmeric
- Freshly ground black pepper
- 125 ml (1/2 cup) Chinese cabbage
- Organic vegetable oil
- 8 medium-sized shrimp, shelled
- 1 clove garlic, thinly sliced
- Rice wine or sherry
- Soy sauce
- Mirin (optional)
- Peanut oil
- Rice vermicelli
- Steam cauliflower with turmeric flavoured water (approximately 15 ml (1 tbsp.) of turmeric per litre (4 cups) water and dash of black pepper. Do not cook longer than 4-5 minutes. The cauliflower must still be crunchy. Wash and slice Chinese cabbage leaves into thin strips.
- Add a little organic vegetable oil to a wok and stir fry cabbage strips and shrimp with garlic slices just for a few minutes, while adding rice wine and soy sauce in a thin stream. Mix in cauliflower, then add just enough mirin* to glaze and sweeten slightly if desired. Set aside.
- In a fryer or skillet, heat enough peanut oil to sauté rice vermicelli a few minutes before serving. Arrange hot vegetables over vermicelli.
- Rice vermicelli noodles are very fine and break easily. Instead of sautéing them you can also boil them. They cook instantly in hot water but they must be soaked first.
- Rice vermicelli can be replaced by soy noodles or mung bean vermicelli which must also be soaked in hot water for 5 minutes before cooking. They swell and become transparent, so they are often called “glass noodles.”
* Mirin is a Japanese cooking ingredient used in dishes such as teriyaki and sukiyaki (Japanese fondue). It glazes and brings new delicate flavouring to food. This slightly sweet condiment contains, among other ingredients, fermented rice vinegar and seasonings. You will easily find it in nature food stores, Asian grocery stores and, more and more, at your local supermarket.