Stir-Fried Cauliflower with Chile-Garlic Sauce

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5 from 6 votes

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!

Prep Time

25 mins

Cook Time

15 mins

Total Time

40 mins

Servings: 4 servings

Calories: 221 kcal

Course: Side Dish, Main Course

Cuisine: Asian, Chinese

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

Cup of Yum

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

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: 4 servings

Amount Per Serving

Calories 221

% 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.