Red Meat Allergy Friendly Classic Cauliflower Stir-Fry
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Learn more →Ingredients
4 servings
For the sauce
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1 tsp sugar
- ¼ cup water
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For the stir-fry
- 1 medium head cauliflower (about 1 ½ lb), cut into 1-inch florets
- 2 tbsp neutral oil (such as vegetable oil or canola oil), divided
- 1 medium red bell pepper, cut into 1-inch pieces
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 3 scallions, cut into 1-inch pieces, white and green parts separated
- ¼ tsp red pepper flakes (optional)
For serving
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, cornstarch, sugar, and water 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, about 2 minutes. Add 1 tablespoon of the oil and swirl to coat. Add the cauliflower florets in a single layer and cook undisturbed for 2 minutes, then toss and continue cooking until the florets are lightly charred at the edges and just tender when pierced with a knife, about 3–4 minutes more. Transfer to a plate.
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