Vegetarian Black Pepper Cauliflower Stir-Fry with Snow Peas
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Learn more āIngredients
4 servings
For the sauce
- 3 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1 tsp sugar
- 1 Ā½ tsp freshly ground black pepper
For the stir-fry
- 1 medium head cauliflower (about 1 Ā½ lb), cut into 1-inch florets
- 6 oz snow peas, strings removed
- 3 tbsp neutral oil (such as vegetable or canola oil), divided
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 3 scallions, white and light green parts thinly sliced, dark green tops reserved for garnish
- 2 tbsp water
For serving
- 1 tsp toasted sesame seeds (optional)
- scallion dark green tops, thinly sliced (optional)
Instructions
- 1
In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, cornstarch, sugar, and black pepper until the cornstarch is fully dissolved. Set aside.
- 2
Heat a large wok or 12-inch skillet over high heat until a drop of water evaporates on contact. Add 2 tablespoons of the oil and swirl to coat. Add the cauliflower florets in a single layer and cook undisturbed for 2 minutes, until the undersides are lightly charred. Toss and continue cooking for 3ā4 minutes more, until the florets are golden in spots and just tender when pierced with a knife tip. Transfer to a plate.
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