Spicy Soy Stir-Fried Cauliflower

Firm and browned cauliflower florets coated in a glossy dark sauce. A sharp kick of chili followed by deep soy notes and the toasted aroma of sesame oil.

• Prep: 15 min
• Cook: 10 min
• Difficulty: Easy
• Calories: 143
• Protein: 4 g
• Carbs: 8 g
• Fat: 10 g

Ingredients

• 600 g Cauliflower ( in small florets )
• 3 pc Garlic ( minced )
• 1 pc Thai chili ( finely sliced )
• 2 pc Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 2 tbsp soy sauce
• 1 tbsp Rice vinegar
• 1 tsp White sugar
• 2 tbsp Peanut oil
• 1 tsp Sesame oil
• 1 pinch Sichuan peppercorn ( crushed )
• 1 tsp Ginger powder
• 15 g Fresh ginger ( peeled and finely minced )

Instructions

1. Blanch the cauliflower

   Plunge the small cauliflower florets into salted boiling water for 2 minutes. They should remain crunchy. Drain immediately and let the steam escape so they are very dry.

2. Prepare the aromatic base

   Mince the garlic, Thai chili, and fresh ginger. In a bowl, mix the soy sauce, rice vinegar, and white sugar until completely dissolved.

3. Stir-fry in the wok

   Heat the peanut oil in a wok until it smokes slightly. Toss in the garlic, chili, fresh ginger, and ginger powder. When the aroma fills the kitchen, add the cauliflower. Stir-fry over high heat to sear the tips of the vegetable to an amber color.

4. Glaze and finish

   Pour in the liquid mixture. The sauce should reduce instantly and coat the vegetables in a glossy brown veil. Off the heat, add the sesame oil, Sichuan pepper, and sliced green onions.

Chef's tips

• The wok must be smoking hot: this is the secret to getting color on the cauliflower without it turning mushy.
• Do not overcrowd the wok; work in two batches if necessary to maintain constant heat.

Storage

Keeps for 2 days in the fridge. Reheat quickly in a pan to restore some crunch.