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

Cook Time 15

Total Time 30

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:

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

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.