Stir-Fry Chinese Cauliflower

Stir-Fry Chinese Cauliflower

from smellylunchbox.com
30 min
2 servings

As a kid, I never had trouble eating my veggies -- and it's because my mom would always prepare them like this: stir-fried in a delicious, savory sauce. I hope you enjoy this quick 30 minute side dish!

Ingredients

  • 1 head Chinese cauliflower ((~1 lb) or regular cauliflower)
  • 3-4 stalks Chinese celery (or regular)
  • 1 large shallot or 1/2 onion
  • red peppers (optional)
  • 1 tbsp neutral oil
  • 1 tsp salt
  • Pinch of salt
  • 1 tbsp soy sauce
  • 1/2 tbsp oyster sauce ((can sub vegetarian oyster sauce) )
  • 1/4 tsp sugar
  • 1/4 tsp chicken bouillon powder ((can sub mushroom powder or msg) )
  • 1/2 cup water
  • 1-2 tsp cornstarch (1 tsp for a thinner sauce, 2 tsp for a thicker sauce)
  • 1/4 tsp sesame oil

Directions

  1. 1

    Cut the cauliflower into florets, removing any tough or dry ends.

  2. 2

    Bring a pot of water to a boil. Blanch the cauliflower for 2-3 minutes, or until they’re about 75% cooked. It’s best to test by trying a floret. It should retain a bit of crunch, but be easy to bite into.

  3. 3

    Heat up a pan on medium-high heat, then add neutral oil. Add the shallots and Chinese celery. Stir fry for 2 minutes.