Stir-Fried Cauliflower with Chile-Garlic Sauce
User Reviews
5
6 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
15 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
221 kcal
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Course
Side Dish, Main Course
Stir-Fried Cauliflower with Chile-Garlic Sauce
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This Stir-Fried Cauliflower with Chile-Garlic Sauce is a spicy and slightly acidic veggie-forward stir-fry with some added protein from ground pork. It's finished with lightly toasted crispy panko bread crumbs and sliced scallions for a pop of color. Serve it with plain steamed rice to soak up the delicious and flavorful sauce!
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Ingredients
Chile-Garlic Sauce:
- ½ cup chicken stock or reduced-sodium chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar unseasoned
- 2 tablespoons doubanjiang aka tobanjan, chile bean sauce/paste
- 1 ½ teaspoons oyster sauce
- 1 ½ teaspoons honey
- ½ teaspoons sriracha
- Pinch kosher salt
- 1 ½ teaspoons cornstarch
- 1 tablespoon grapeseed oil or vegetable oil
- 2 garlic minced, cloves
- 1 teaspoon ginger peeled and minced
Cauliflower:
- 1 cauliflower cut into bite-size florets, head
- 2 tablespoons panko Japanese bread crumbs
- 2 tablespoons grapeseed oil or vegetable oil
- 8 ounces ground pork 225 grams
- 1 scallion thinly sliced (optional)
Instructions
- Make the chile-garlic sauce: stir the stock, soy sauce, vinegar, chile bean sauce, oyster sauce, honey, sriracha, and salt together in a small bowl. Then, sprinkle the cornstarch over 1 tablespoon water in a small cup or ramekin and stir to dissolve it.
- Heat 1 tablespoon oil in a small saucepan over medium heat. Add the garlic and ginger and cook just until they are browned, about 30 seconds. Stir in the stock mixture and bring to a simmer.
- Mix the cornstarch mixture to recombine, and stir it into the sauce. Cook until the sauce is thickened, about 1 minute. Remove it from the heat. (The chile sauce can be cooled, covered, and refrigerated for up to 5 days.)
- Prepare the cauliflower: Bring a large pot of salted water to a boil over high heat. Add the cauliflower and cook it until it is just tender, 2 to 3 minutes. Drain it in a colander and rinse it under cold running water. Let it cool completely, then pat it dry with paper towels. (The cauliflower can be blanched and then refrigerated in a covered container for up to 2 days.)
- Finish the stir-fry: Heat a large wok or non-stick skillet over medium heat. Add the panko and cook, stirring occasionally, until it is toasted, about 2 to 3 minutes. Transfer the panko to a plate or small bowl.
- Return the wok to medium-high heat. Add the remaining 2 tablespoons of oil and heat until it is hot but not smoking. Add the pork and cook, stirring often and breaking up the meat with the side of a wooden spoon, until the pork is browned, about 3 to 5 minutes.
- Stir in the chile sauce. Add the cauliflower and cook, stirring often, until the cauliflower is heated through, about 2 to 3 minutes.
- Transfer the mixture to a serving dish. Top it with the toasted panko and scallion (if desired). Serve hot with rice for soaking up the delicious sauce.
Notes
- If you want to make this stir-fried cauliflower gluten-free, use gluten-free panko, gluten-free soy sauce, gluten-free oyster sauce and replace the tobanjan (chile bean paste) with a gluten-free alternative, such as more sriracha or sambal oelek (Indonesian chile paste).
- Adapted from The Chelsea Market Cookbook
Nutrition Information
Show Details
Calories
221kcal
(11%)
Carbohydrates
15g
(5%)
Protein
7g
(14%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
8g
(47%)
Monounsaturated Fat
2g
(10%)
Cholesterol
11mg
(4%)
Sodium
1236mg
(52%)
Potassium
521mg
(11%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 15g | 5% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 1236mg | 52% |
| Potassium | 521mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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