Stir-Fried Cauliflower

4.5 from 2 ratings

Buddakan serves this "rich and tasty" dish at their restaurant over rice. Although the list of ingredients are long, the combination of flavors are worth the length.

Servings

servings

Ingredients

1/2 cup chicken stock
2 tablespoon soy sauce
2 tablespoon chinese red vinegar or rice vinegar
2 tablespoon toban jan (chile bean sauce)
1 1/2 teaspoon oyster sauce
1 1/2 teaspoon honey
1/2 teaspoon sambal oelek (indonesian chile paste)
1 pinch of kosher salt
1 1/2 teaspoon cornstarch
3 tablespoon grapeseed or vegetable oil
2 garlic cloves, minced
1 teaspoon peeled and minced fresh ginger
1 head cauliflower, cut into bite-size florets
1/4 cup panko
8 ounce ground pork
10 fresh mint leaves, cut into thin shreds

Directions

Make the chile-garlic sauce: Stir the stock, soy sauce, vinegar, toban jan, oyster sauce, honey, sambal oelek, and salt together in a medium bowl. Sprinkle the cornstarch over 1 tbsp water in a small custard cup or ramekin and stir to dissolve it. Heat 1 tbsp of the oil in a medium 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 it 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.)
Bring a large pot of salted water to a boil over high heat. Add the cauliflower and cook it until it is just tender, 1 to 2 minutes. Drain it in a colander and rinse it under cold running water. Transfer the cauliflower to a large bowl of iced water and let it cool completely. Drain it well and pat it dry with paper towels. Heat a large wok or skillet over medium heat. Add the panko and cook, stirring occasionally, until it is toasted, about 1 minute. Transfer the panko to a plate. Return the wok to medium-high heat. Add the remaining 2 table¬spoons 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 minutes. Stir in the chile sauce. Add the cauliflower and cook, stirring often, until the cauliflower is heated through and the sauce is thicker, about 2 minutes. Transfer the mixture to a serving dish. Top it with the toasted panko and mint and serve it hot.