Stir-Fried Cauliflower

Stir-Fried Cauliflower
Jennifer May

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. 

6
Servings
194
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2 Cup chicken stock
  • 2 Tablespoons soy sauce
  • 2 Tablespoons Chinese red vinegar or rice vinegar
  • 2 Tablespoons 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 Tablespoons 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 Ounces 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.

Nutritional Facts

Total Fat
9g
13%
Sugar
3g
3%
Saturated Fat
3g
13%
Cholesterol
36mg
12%
Carbohydrate, by difference
15g
12%
Protein
12g
26%
Vitamin A, RAE
14µg
2%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
18mg
2%
Choline, total
39mg
9%
Fiber, total dietary
1g
4%
Folate, total
12µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
17mg
5%
Niacin
2mg
14%
Phosphorus, P
107mg
15%
Selenium, Se
15µg
27%
Sodium, Na
619mg
41%
Water
43g
2%
Zinc, Zn
1mg
13%

Cauliflower Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Cauliflower Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.