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Cauli-Blossom® Stir Fry with Thai Chili Sauce (Nam Jim Jaew) Recipe

Entertaining

Sides

Cauli-Blossom® Stir Fry with Thai Chili Sauce (Nam Jim Jaew) Recipe

Prep Time

15 mins + 10 mins cooling
Cook Time

20 mins
Course

Lunch
Difficulty

Intermediate

Read Recipe

Ingredients List

Perfection Fresh Australia 2 as side

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ingredient_1=250g Cauli-Blossom®, cut into thin stems, rinsed

ingredient_10=5 tbs (75g) grated palm sugar or coconut sugar [[Thai Chili Sauce /Nam Jim Jaew]]

ingredient_11=3 tbs fish sauce [[Thai Chili Sauce /Nam Jim Jaew]]

ingredient_12=1 tbs oyster sauce [[Thai Chili Sauce /Nam Jim Jaew]]

ingredient_13=2 limes, juiced [[Thai Chili Sauce /Nam Jim Jaew]]

ingredient_14=1/3 cup coriander leaves, finely chopped [[Thai Chili Sauce /Nam Jim Jaew]]

ingredient_2=1 tbs vegetable oil

ingredient_3=150g sweet Solanato® tomatoes [[Thai Chili Sauce /Nam Jim Jaew]]

ingredient_4=8 garlic cloves, unpeeled [[Thai Chili Sauce /Nam Jim Jaew]]

ingredient_5=6 small bird’s eye chillies, ends trimmed [[Thai Chili Sauce /Nam Jim Jaew]]

ingredient_6=1 tbs vegetable oil [[Thai Chili Sauce /Nam Jim Jaew]]

ingredient_7=1 long red chilli, ends trimmed, roughly chopped [[Thai Chili Sauce /Nam Jim Jaew]]

ingredient_8=1 French shallot, peeled, roughly chopped [[Thai Chili Sauce /Nam Jim Jaew]]

ingredient_9=3 coriander roots, scrubbed [[Thai Chili Sauce /Nam Jim Jaew]]

name=Stir fried cauli-blossom® with Thai Chili Sauce (nam jim jaew)

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250g Cauli-Blossom®, cut into thin stems, rinsed
1 tbs vegetable oil

Thai Chili Sauce /Nam Jim Jaew

150g sweet Solanato® tomatoes
8 garlic cloves, unpeeled
6 small bird’s eye chillies, ends trimmed
1 tbs vegetable oil
1 long red chilli, ends trimmed, roughly chopped
1 French shallot, peeled, roughly chopped
3 coriander roots, scrubbed
5 tbs (75g) grated palm sugar or coconut sugar
3 tbs fish sauce
1 tbs oyster sauce
2 limes, juiced
1/3 cup coriander leaves, finely chopped

Featured products

Fioretto® Cauli Blossom

Method

For the Thai Chili Sauce (Nam Jim Jaew): Preheat the oven to 200°C fan forced. Scatter the tomatoes, garlic cloves, and birds eye chillies in a small roasting pan. Drizzle with oil. Roast for 12-15 minutes or until light golden. Set aside to cool for 10 minutes. Remove and discard the skins from the tomatoes. Squeeze the soft roasted garlic from the skins into a small food processor, discarding the skin. Add the tomatoes, roasted chillies with any pan juices, long red chilli, shallot and coriander roots. Process until well combined. Remove to a bowl. Stir in the sugar, fish sauce, oyster sauce, ¼ cup (60ml) lime juice and the coriander. (Makes 300ml).
Heat a wok over high heat until hot. Add the oil and Cauli-Blossom^®. Stir fry for 1 minute. Add 2 teaspoons water and quickly cover the wok for 15 seconds until the Cauli-Blossom^®stems are bright green.
Add 100ml Nam Jim Jaew, stir fry for 3-4 minutes until the Nam Jim Jaew is thick and sticky and the Cauli-Blossom^® is Remove from the heat. Serve with extra lime wedges.

For the Thai Chili Sauce (Nam Jim Jaew): Preheat the oven to 200°C fan forced. Scatter the tomatoes, garlic cloves, and birds eye chillies in a small roasting pan. Drizzle with oil. Roast for 12-15 minutes or until light golden. Set aside to cool for 10 minutes. Remove and discard the skins from the tomatoes. Squeeze the soft roasted garlic from the skins into a small food processor, discarding the skin. Add the tomatoes, roasted chillies with any pan juices, long red chilli, shallot and coriander roots. Process until well combined. Remove to a bowl. Stir in the sugar, fish sauce, oyster sauce, ¼ cup (60ml) lime juice and the coriander. (Makes 300ml).
Heat a wok over high heat until hot. Add the oil and Cauli-Blossom^®. Stir fry for 1 minute. Add 2 teaspoons water and quickly cover the wok for 15 seconds until the Cauli-Blossom^®stems are bright green.
Add 100ml Nam Jim Jaew, stir fry for 3-4 minutes until the Nam Jim Jaew is thick and sticky and the Cauli-Blossom^® is Remove from the heat. Serve with extra lime wedges.