This dish is meant to wish you a blossoming and beautiful beginning in the new year. Mom chose broccoli and cauliflower for their plentiful florets, and the carrot slices to add an important splash of vibrant color to the dish. The swirly egg white sauce is luxurious, you can also add cooked crab meat to the sauce as well, which is what my mom prefers.
100 Flower Blossoms Recipe
1 small head cauliflower, cut into florets (8 oz cut florets)
1 small head broccoli, cut into florets (6 oz cut florets)
1 carrot, thinly sliced
salt to taste
1 teaspoon cornstarch + 1 tablespoon water
1 tablespoon cooking oil (canola, vegetable or peanut)
1 clove garlic, finely minced
1 cup vegetable or chicken broth
1 egg white
1. In a large pot of salted water, boil the cauliflower florets for 1½ minutes. Without removing the cauliflower, add the broccoli florets and the carrot slices to the same pot and cook for another 1½ minutes, until fork tender at the stem. Rinse the vegetables with cool water to stop the cooking and drain. Lightly salt the vegetables.
2. In a small bowl or cup, stir together the cornstarch and the water to make a cornstarch slurry. Set aside.
3. Heat a wok or large frying pan until hot. Add the cooking oil and swirl to coat. Turn the heat to medium and add the garlic. Fry 15-30 seconds until fragrant, but take care not to burn the garlic. Pour in the vegetable broth and add the salt to taste. Let the broth come to a boil.
4. Stir the cornstarch slurry one more time, and then pour into the pan. Stir and let simmer for 30 seconds until broth has thickened. Slowly pour in the egg white and use a fork or chopsticks to gently swirl in one direction to create long tails. Immediately turn off the heat. Taste the broth, and add additional salt if needed. Pour mixture over the vegetables and serve.