Stir-fried cauliflower and beef from Authentic Vietnamese Cooking: Food from a Family Table by Corinne Trang

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Notes about this recipe

  • ChefGrumpy on December 29, 2021

    Very tasty. The timings might be a bit off, or perhaps the garlic was supposed to be beyond "golden" (3 minutes at high heat) and the scallions, cut in half were supposed to turn black (10-15 + 5-10 after beef is added). It did all come together and tasted great. "Thick Soy Sauce" is the same as "Sweet Soy Sauce" and has a taste more similar to molasses than to "regular" / Kikkoman soy sauce.

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