1 cup ground beef (1/2 lb)
1/2 onion, minced
1/2 medium cauliflower head or
1 small cauliflower head
1 salt
1 tbsp soya sauce
3/4 cup water
3 tbsp oil
1 1/2 tbsp corn starch, dissolved in
1/2 cup water
Directions
1. Prepare ingredients. Slice cauliflower into 1/4" thick slices.
2. Place oil in wok and heat to smoking point. Add ground beef and
onion to it. Stir fry meat until it is browned (about 3 minutes). Add
cauliflower, salt, soya sauce and 3/4 cup of water. Cover wok and
cook ingredients a full 10 minutes. Lift cover up occasionally to
stir cauliflower so all of it will cook uniformly.
3. Stir up corn starch solution, add to mixture, stir thoroughly.
NOTE: Pork or chicken may be substituted for ground beef.
Servings: 5 servings
Cauliflower With Ground Beef Recipe brought to you by Recipe Ideas
Categories: Ground Beef; Meat; Vegetable
The History of Recipes
Academics have traced the existence of recipes far back into history, certainly as far back into recorded history as the ancient Egyptians, and potentially, even further back. However, sadly, these old records were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe found, according to experts is a series of clay tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. Progressing into The time of the romans 25BC a roman called Apicius wrote a number of scripts detailing recipes prepared by his fellow Romans. In his works, Apicius describes how the meals were divided into hors d`oeuvres, main meal and afters, a style of dining still practiced today. Additionally, he tells us how the Roman cooks used many different spices and herbs, including a few that are still present in modern kitchens like bay, mint and parsley. In the 15th century, people returning from the crusades brought back a variety of spices and herbs from the Middle-East, including spices like coriander, parsley, and basil. The introduction of these new herbs and spices caused a torrent in publications on food, most of which are now in private cookery archives. By the arrival of the 20th century, cookery publications were highly popular as a result of increased literacy, people having increased leisure time and having more money. The introduction of television brings us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing us all to access thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Cauliflower With Ground Beef recipe.
