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Stir Fry Chinese Cauliflower Recipe

Stir Fry Chinese Cauliflower

A quick and cozy Chinese-style cauliflower stir fry, made with tender-crisp florets, celery, shallots, and a glossy savory sauce. It cooks fast, tastes amazing with rice, and works perfectly as a side or light main.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 People
Course: Appetizer, Side Dish, Vegetable
Cuisine: Chinese, Chinese, Singaporean, Asian
Calories: 120
Ingredients Equipment Method Notes

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

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

Method
 

Step 1:
  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:
  1. 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:
  1. 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:
  1. Heat the wok on medium-high. Add neutral oil, then stir fry the shallots and celery for 1–2 minutes until fragrant.
Step 5:
  1. 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:
  1. 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:
  1. Once glossy and fully coated, finish with sesame oil. Serve hot with rice.

Notes

Blanching keeps the cauliflower crisp and prevents overcooking.
• 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.