One thing that hasn’t changed during the COVID-19 pandemic is the need to eat. Staying home has encouraged some to perfect their culinary skills while others have cracked open cookbooks for the first time.
To provide you with some kitchen inspiration, Modern Farmer is asking top chefs what they’ve been cooking while staying isolated. This week we heard from chef Ed Harris, who shared his recipe for his cauliflower stir fry and what he is calling quarantine salad. The vegan chef was the winner of Season 4 of Food Network’s hit cooking show, “Chopped.”
Earlier in my career, I worked at Buddakan restaurant in New York City, where I developed a passion for Asian cuisine. During my 5 years there, I trained with a master dim sum chef and perfected the art of cooking dumplings as well as making Asian stir fry dishes. While being on quarantine, my family continues to be on a strict vegan diet. This cauliflower stir fry is quick, easy, tasty and healthy, while allowing me to tap into my Asian style of cooking. This is perfect lunch snack for the family.
Cauliflower Stir Fry
Preparation Time: About 10 mins
- 2 whole cauliflower
- Vegetable oil as needed
- 1/4 cup ginger (minced)
- 3 cloves garlic (minced)
- 1c onions (minced)
- 1/4 cup low sodium soy
- 2 tablespoons sesame oil
- 1/2 cup vegetarian oyster sauce (mushroom sauce)
- 1 cup sweet chili sauce
- 6 mint leaves (torn)
- 8 Thai basil leaves (torn)
7. Garnish with fresh herbs and serve.
- 1/4 cup Rice wine vinegar
- 2 tablespoons minced shallot
- 1/2 teaspoon kosher salt
- 1/4 cup extra-virgin olive oil
- 1/4 cup walnut oil
- 2 tablespoons Agave
- 3 ounces Little Gem or romaine lettuce, torn into bite-size pieces
- 3 ounces baby Kale
- 2 ounces radicchio
- 1 Hass avocado—halved, and pitted
- 1/2 cup oyster mushrooms, ripped into pieces
- 1/4 cup red beets, roasted and chopped
- 1/2 cup tri color quinoa, cooked
- Maldon salt, for sprinkling
- Freshly ground pepper
The post Quarantine Recipes: Ed Harris’ Cauliflower Stir Fry appeared first on Modern Farmer.