Recipe of the Week
Vegetarian Cauliflower with Carrots
last week: Chicken with cashews
next week: Spicy Salmon

Ingredients (serves 2 or 3):
2 1/2 tbsp oil 2 scallions, sliced, white part only 3 cloves garlic, cut into small pieces ginger, 4 quarter-sized slices 4 dry red peppers	1 carrot, cut into small pieces 3 cups of cauliflower 1/2 cup of chicken soup (or vegetable bouillon) 1 tsp salt 1 tsp flour 1 1/2 tsp cold water

Directions:

(1) Put raw cauliflower into boiling water for 3 to 4 minutes to cook. Remove from water and place on plate.
(2) Put oil in the wok and turn on medium heat. After oil is hot, put all the spices (ginger, garlic, peppers, and scallions) into the wok.
(3) Stir the spices over heat until you can smell the spices, then add the carrots. Stir and cook for one minute over medium heat.
(4) Add cauliflower, chicken soup (or vegetable bouillon), and salt. Cook together for four minutes.
(5) Mix the flour with 1 1/2 tsp cold water and stir into the wok. Cook for another 30 seconds or so and then turn off heat. If you like firmer cauliflower, cook a shorter time; for softer cauliflower, cook longer. Put on plate. You're done!