This stir-fry Chinese cauliflower recipe is quick, flexible, and deeply flavorful. It works as a light main dish or a simple side, and it fits right into everyday Chinese home cooking.
I love that it doesn’t rely on heavy sauces or complicated steps. The cauliflower stays tender with a little bite, the sauce is savory and balanced, and the whole dish comes together fast.
Cuisine: Chinese
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 2–3
What Is Chinese Cauliflower?
Chinese cauliflower usually refers to a variety with longer stems and smaller, looser florets.
You might also see it labeled as flowering cauliflower, Taiwanese cauliflower, or fioretto cauliflower.
Compared to regular cauliflower, it has less water, a slightly firmer texture, and it holds up much better to high-heat stir-frying.
Chinese Cauliflower vs Regular Cauliflower
Chinese cauliflower stays intact and slightly crunchy even after cooking, while regular cauliflower softens faster and can break apart if overcooked.
That’s why Chinese cauliflower is often preferred for stir-fries and dry pot dishes.
Flowering Cauliflower Explained
Flowering cauliflower looks wild and a little messy, with long green stems and tiny buds. The stems are fully edible and slightly sweet, which makes the dish taste more balanced and fresh.
Why It’s Perfect for Stir-Fry
Because it has lower moisture and firmer texture, Chinese cauliflower absorbs sauce without turning soggy. It also browns beautifully in a hot pan, which adds a subtle nutty flavor.
Why You’ll Love This
This recipe is fast, affordable, and doesn’t feel like “boring vegetables.” I love how customizable it is. Some days I keep it very light and simple, other days I add spice or protein.
It’s great for weeknights, works with pantry ingredients, and fits vegetarian, vegan, and gluten-free diets with easy swaps.
Ingredients
| Amount | Ingredient | Notes |
|---|---|---|
| 1 head | Chinese cauliflower | About 1 lb, florets separated |
| 3–4 stalks | Chinese celery | Or regular celery |
| 1 large | Shallot | Or 1/2 onion |
| 1 tbsp | Neutral oil | Peanut, canola, or vegetable |
| 1 tsp | Salt | For soaking |
| Pinch | Salt | For stir-frying |
| 1 tbsp | Soy sauce | Light soy preferred |
| 1/2 tbsp | Oyster sauce | Vegetarian oyster sauce works |
| 1/4 tsp | Sugar | Balances the sauce |
| 1/4 tsp | Chicken bouillon | Or mushroom powder |
| 1/2 cup | Water | For sauce |
| 1–2 tsp | Cornstarch | Adjust thickness |
| 1/4 tsp | Sesame oil | Added at the end |
| Optional | Red peppers | For color and mild heat |
Equipment Needed
| Amount | Equipment | Notes |
|---|---|---|
| 1 | Wok or large skillet | Wide surface is best |
| 1 | Medium pot | For blanching |
| 1 | Large bowl | For soaking cauliflower |
| 1 | Knife | Sharp for clean cuts |
| 1 | Cutting board | Stable surface |
| 1 | Spatula | Heat-resistant |
Sauce Options
This recipe uses a light soy-based sauce, which is common in Cantonese-style home cooking.
If you want something bolder, you can add chili oil, doubanjiang, or extra garlic. I usually keep it mild so the cauliflower flavor still shines.
How to Prepare Chinese Cauliflower for Stir-Fry
Step 1: Clean and Cut the Cauliflower
I cut the cauliflower into medium florets and trim off any dry or tough ends. Then I soak it in salted water for about 10 minutes. This helps remove dirt and any hidden bugs.
Step 2: Prep the Vegetables
While the cauliflower soaks, I slice the shallot, cut the celery into 2-inch pieces, and thinly slice the red pepper if I’m using it.
Step 3: Mix the Sauce
In a small bowl, I mix soy sauce, oyster sauce, sugar, bouillon powder, water, cornstarch, and sesame oil. I always stir it again right before cooking because the cornstarch settles.
How to Make Stir-Fry Chinese Cauliflower
Step 1: Blanch the Cauliflower
I bring a pot of water to a boil and blanch the cauliflower for 2–3 minutes, just until it’s about 75% cooked. It should still have some crunch. Then I drain it and rinse briefly with cool water.
Step 2: Stir-Fry the Aromatics
I heat the wok over medium-high heat and add the oil. Once hot, I add the shallots and celery and stir-fry for about 2 minutes until fragrant.
Step 3: Add the Cauliflower
I add the blanched cauliflower and a pinch of salt. I stir-fry for another 2–3 minutes, letting the edges get lightly golden.
Step 4: Add the Sauce
I give the sauce a quick stir and pour it into the pan. If I’m using red peppers, I add them now. I toss everything together until the sauce thickens slightly.
Step 5: Final Taste and Serve
I taste a piece of cauliflower and adjust seasoning if needed. Once it’s tender but not mushy, I turn off the heat and serve immediately.
Cooking Tips
I always keep the heat fairly high so the vegetables don’t steam. If the pan looks dry before adding sauce, I add a tiny splash of oil.
Overcrowding the pan is the fastest way to ruin the texture, so I use a wide skillet or cook in batches.
Variations of Chinese Cauliflower Stir Fry
You can easily adapt this recipe. For a spicy version, add dried chilies or chili oil.
For Sichuan-style flavor, stir in a little fermented bean paste. Taiwanese-style versions often include tomatoes and a slightly sweeter sauce.
Protein Additions
This dish works beautifully with pork belly, beef, chicken, tofu, or tempeh. If I add meat, I cook it first, remove it from the pan, then return it at the end so it stays tender.
Vegan and Gluten-Free Options
To keep it vegan, I use vegetarian oyster sauce or mushroom powder. For gluten-free, I swap soy sauce with tamari or coconut aminos. The texture and flavor still turn out great.
Serving Suggestions
I usually serve this with plain steamed rice. It also pairs nicely with other simple Chinese vegetable dishes or a light soup. Sometimes I eat it on its own and call it lunch, no shame there.
Storage and Make-Ahead Tips
Leftovers keep well in an airtight container in the fridge for up to 3 days. I reheat it in a pan over medium heat, adding a splash of water if needed.
I don’t recommend freezing it; the texture changes too much.
Nutritional Information (Approximate Per Serving)
- Low in calories
- High in fiber
- Rich in vitamin C
- Good source of vitamin K
- Contains antioxidants
- Naturally low in fat
- Cholesterol-free
Stir Fry Chinese Cauliflower
Equipment
- 1 Wok or Large Skillet For stir frying
- 1 Large pot For blanching cauliflower
- 1 Mixing bowl For preparing sauce
- 1 Strainer To drain blanched cauliflower
- 1 Knife and cutting board For prepping vegetables
Ingredients
- 1 | head | Cauliflower Chinese or regular | Cut into florets
- 3 –4 | stalks | Chinese celery or regular celery | Cut into 2-inch pieces
- 1 | large | Shallot or 1/2 onion | Sliced thin
- 1 small | – | Red bell pepper | Optional sliced
- 1 | tbsp | Neutral oil | For stir frying
- 1 | tsp | Salt | For soaking
- 1 | pinch | Salt | For stir frying
Sauce Ingredients
- 1 | tbsp | Soy sauce | Light or regular
- 1/2 | tbsp | Oyster sauce | Or vegetarian oyster sauce
- 1/4 | tsp | Sugar | Balances flavors
- 1/4 | tsp | Chicken bouillon powder | Or mushroom powder
- 1/2 | cup | Water | Or vegetable stock
- 1 –2 | tsp | Cornstarch | 1 = thin sauce 2 = thick
- 1/4 | tsp | Sesame oil | Finishing aroma
Instructions
Step 1:
- Cut the cauliflower into even florets. Prepare a large bowl of water and add 1 teaspoon of salt. Soak the florets while prepping the other ingredients.
Step 2:
- Slice the shallot, celery, and red pepper if using. Then mix all sauce ingredients in a bowl, making sure the cornstarch dissolves completely.
Step 3:
- Bring a pot of water to a boil. Blanch the cauliflower for 2–3 minutes until about 75% cooked. Drain and rinse lightly under cool water to stop cooking.
Step 4:
- Heat the wok on medium-high. Add neutral oil, then stir fry the shallots and celery for 1–2 minutes until fragrant.
Step 5:
- Add the blanched cauliflower with a pinch of salt. Stir fry 2–3 minutes so it absorbs flavor and gets a little color.
Step 6:
- Whisk the sauce again and pour it into the wok. Add the red peppers if using. Toss well as the sauce thickens and coats the cauliflower.
Step 7:
- Once glossy and fully coated, finish with sesame oil. Serve hot with rice.
Notes
• Add dried chilies or doubanjiang for a spicy variation.
• Vegetarian oyster sauce makes it fully vegan.
• Great as a side or as a main with rice.
FaQs:-
Can I use regular cauliflower instead of Chinese cauliflower?
Yes, regular cauliflower works great. Just cook it 1–2 minutes less because it softens faster.
Do I have to blanch the cauliflower first?
No, but blanching helps keep it tender-crisp and prevents overcooking in the wok.
Can I make this dish vegan?
Yes, just use vegetarian oyster sauce or skip it entirely.
How do I make it spicy?
Add dried chilies, chili flakes, or a spoon of doubanjiang for heat.
Can I add protein to make it a full meal?
Absolutely — tofu, tempeh, chicken, pork, or shrimp all work well.
Conclusion:-
I loved sharing this stir-fry Chinese cauliflower with you, and honestly, it’s one of those dishes I keep coming back to when I want something quick but still cozy. I hope you try it soon and enjoy every crunchy bite as I do. Happy cooking, always.
