1/3 cup bouillon or 1 bouillon cube in 1/3 cup of water
2 tablespoons cornstarch
1 tablespoon soy sauce
2 teaspoons vinegar
Season the meat with garlic, salt and pepper. Heat pan, add 2
tablespoons oil and sauté chicken pieces for 10 minutes. Remove from pan.
Reheat pan, add 2 tablespoons oil and sauté the onion until slightly brown (not
done), then add cauliflower and sauté for 15 minutes.
Combine meat and sautéed vegetable, and sauce mixture, and continue to cook a
few minutes to thicken, stirring slowly:
Serve hot with rice or noodles
NOTES: Beef can be served rare, and it stays tender if cooked rapidly. In this
recipe when beef is used, cut it into fine strips. Season and cook with onion
for 5 min. Remove meat from pan before cooking cauliflower. Combine meat and
onion with cauliflower when sauce is done.
