Cauliflower yums

I love this dish a lot. It's simple, it's all veggie and it's DELICIOUS -- even my veggie avoiding sister loves this.

What you need:
Cauliflower
Oil
Salt
Chicken broth
Vermicelli noddle
Chinese Cabbage - bok choy 


First, wash the cauliflower and bok choy thoroughly. Then cut them into medium-small size pieces. If you want the vermicelli noddle, it's the thin almost clear ones - you'll have to first loosen them up by placing them in water. So let these soak while you get cooking.

In a wok -- or a pan that has high edges -- put some oil and salt. Wait until the wok - or pan is heated before you place the cauliflower and bok choy in.

Stir it around for a few minutes to cook the vegetables then place a top over it to steam the vegetables for about 5 minutes, during which you should have lower the heat to medium. Next add some fish sauce and about a cup and a half of chicken broth into the pot. Alternative in stirring and steaming, so it doesn't burn.

Depending on how big the cauliflower pieces are the longer it'll have to steam cook. Add the noodles towards the end when your flowers are almost done. You want to make a small hole in your wok of your vegetables and then place the noddles in the middle, cover the noodle with the cauliflower and place the lid back to cook.

After you're done, with a bit of rice, or just as it is, ENJOY!