A quick and easy vegan stir fried cauliflower dish that creates a great texture, just like oven-roasted. It uses a pungent, savory, and slightly sweet sauce to bring out the greatness of the cauliflower.
I’m very excited to be guest posting today on Vitamin Sunshine. I enjoy reading Michelle’s recipes, because her creative ideas bring great taste, color, and nutrition into everyday comforting meals. For example, the blackened salmon tacos with pickled cabbage salsa and mango (I feel hungry just thinking about this dish!). Some of my favorite recipes include balsamic glazed chicken salad and roasted brussels sprouts with pomegranate pecans. Aren’t they beautiful?
They are the kind of recipes that I feel comfortable cooking, even on weekdays, because they’re simple, great in flavor, and super healthy. Although my blog mainly focuses on Chinese and Asian food, personally I try to keep a nutrition-balanced diet and eat as healthily as possible. So I enjoy reading and cooking these delicious recipes from Michelle’s site.
Today, I will introduce a quick and easy vegan stir fried cauliflower dish that creates a great texture, just like oven-roasted. It uses a pungent, savory, and slightly sweet sauce to bring out the greatness of the cauliflower. Hop over to Vitamin Sunshine to learn the Chinese cooking technique known as dry-frying!
- 1 small head (400 grams / 14 ounces) cauliflower
- 1 and 1/2 tablespoon peanut oil (or vegetable oil)
- 1 teaspoon whole Sichuan peppercorn
- 4 cloves garlic, sliced
- 1 large piece ginger, sliced into strips
- 5 dried chili peppers
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon salt
- Cut cauliflower into bite-sized florets and rinse with tap water. Drain and set aside.
- Heat 1 tablespoon of oil in a wok over medium high heat until hot. Add cauliflower. Stir and cook until the cauliflower is charred on the surface and almost cooked through, about 4 minutes. If the wok gets too hot, turn to medium heat. You should hear a vibrant sizzling during the cooking, but without burning the cauliflower. Transfer cauliflower to a plate.
- Add the remaining 1/2 tablespoon of oil into the same wok and turn to low heat. Add Sichuan peppercorn. Stir and cook until fragrant and the peppercorn turns dark brown, about 1 minute. Scoop out peppercorns and discard them.
- Add garlic, ginger, and dried chili peppers into the wok (for extra spiciness, break the chili peppers apart by hand before adding them). Stir a few times until fragrant.
- Add cauliflower back into wok and turn to medium high heat (or high heat for electric stove). Swirl in light soy sauce and sprinkle the sugar and salt over the cauliflower. Stir to mix well, for about 30 seconds. Turn to lowest heat. Taste the cauliflower (be careful, it’s hot) and adjust the seasoning as needed, by adding a bit more salt, and mix well again.
- Transfer to a plate and serve warm as a side dish.
The nutrition facts are calculated based on 1 of the 4 servings generated by this recipe.