Cauliflower Stir Fry with Ginger, Garlic, and Sesame Sauce Recipe
A flavorful and quick cauliflower stir fry where tender cauliflower florets are pan-fried to a golden brown and coated in a savory, slightly sweet sauce with ginger, garlic, soy sauce, and a spicy kick from chili crisp. This healthy vegetable dish is perfect as a main or a side, delivering great texture and rich Asian-inspired flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3-4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Vegetables
- 1 medium head of cauliflower
Sauce & Seasoning
- 2 tablespoons neutral oil (such as vegetable or canola oil)
- ¼ cup (60 ml) vegetable stock
- ¼ cup (60 ml) soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon minced ginger
- 3 cloves of garlic, minced
- ½ teaspoon rice vinegar
- ½ teaspoon toasted sesame oil
- 2 teaspoons chili crisp
- 2 teaspoons cornstarch
Instructions
- Prepare the cauliflower: Wash and dry the cauliflower thoroughly. Break or cut it into small, bite-sized florets smaller than usual to ensure they cook faster.
- Heat the pan: Use a large pan or wok and heat 2 tablespoons of neutral oil over medium heat until hot.
- Fry the cauliflower in batches: Add cauliflower florets in a single layer without overcrowding the pan. Let them fry undisturbed for about 5 minutes until the first side is browned.
- Continue frying: Stir and turn the florets to brown all sides, cooking until the cauliflower is tender in the center. If the cauliflower chars too quickly before cooking through, add 1-2 tablespoons of water, cover with a lid to steam, then let the water evaporate before proceeding.
- Make the sauce: While the cauliflower cooks, combine vegetable stock, soy sauce, maple syrup, minced ginger, minced garlic, rice vinegar, toasted sesame oil, chili crisp, and cornstarch in a bowl. Stir thoroughly to dissolve the cornstarch.
- Add the sauce and thicken: Pour the prepared sauce over the cooked cauliflower and stir continuously in the pan. Cook for about 2 minutes until the sauce thickens and evenly coats the florets.
Notes
- For even cooking, ensure cauliflower florets are cut into similar sizes.
- If you prefer less spice, reduce or omit the chili crisp.
- Use a neutral oil with a high smoke point for the best frying results.
- This stir fry can be paired with steamed rice or noodles for a complete meal.
- Adding a splash of water and covering helps to steam the cauliflower if it chars too fast before cooking through.
