Easy Roasted Cauliflower Stir-Fry
User Reviews
5
Easy Roasted Cauliflower Stir-Fry
Description
The recipe begins by marinating lean pork slices in Shaoxing wine, sesame oil, soy sauce, and cornstarch for tenderizing and flavor. Cauliflower florets are roasted at high heat until golden and crisp-tender, seasoned simply with salt, pepper, and oil. Separately, garlic, dried red chili halves, and ginger slices are stir-fried in oil to release their aromas before adding marinated pork and cooking it until browned.
The roasted cauliflower is then combined with the pork in the wok over high heat, along with chopped scallions, sesame oil, Shaoxing wine, soy sauce, and dark soy sauce. The mixture is simmered briefly to marry flavors before serving hot, typically over rice. This method preserves the cauliflower’s roasted texture while infusing it with the stir-fry’s bold seasoning.
The recipe’s layering of roasting and stir-frying techniques produces a dish with multiple textures and complex tastes from the aromatics and sauces. Its balance of tender meat and caramelized vegetable pieces makes it a hearty and flavorful dish.
Ingredients
For the pork and marinade:
- ½ cup pork lean, sliced
- 2 teaspoons Shaoxing wine (or dry sherry)
- ½ teaspoon sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon cornstarch
For the rest of the dish:
- cauliflower cut into florets, one medium head
- neutral cooking oil generic cooking oil
- salt
- black pepper
- 6 cloves garlic (coarsely chopped)
- 6 dried red chili (halved)
- 6 lices ginger
- 2 scallions (cut into large pieces)
- 1 teaspoon sesame oil
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce
Instructions
- Preheat oven to 450 degrees. Combine the pork with the marinade ingredients in a small bowl and set aside. On a parchment-lined baking sheet, spread out the cauliflower in a single layer and drizzle with olive oil. Season with salt and pepper and roast until crisp and golden, about 20 minutes. Stir the cauliflower halfway through baking.
- Heat 2 tablespoons of oil in your wok over medium heat. Add the garlic, chilies, and ginger, and cook for about 2 minutes, making sure they don’t burn. Turn up the heat to high, add the pork, and cook until browned.
- Stir in the cauliflower (keep the heat on high), and cook for a minute. Add the scallion, sesame oil, wine, and the soy sauces. Season with additional salt if needed. Cover the lid and bring everything to a simmer. Uncover, give everything another stir, and serve over rice!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 12g | 4% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 14mg | 5% |
| Sodium | 1057mg | 44% |
| Potassium | 583mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 72mg | 80% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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