Stir-Fried Cauliflower

By MBEDEWY Fried April 30, 2023

Stir-Fried Cauliflower

Buddakan serves this “rich and tasty” dish at their restaurant over rice. Although the list of ingredients are long, the combination of flavors are worth the length.

1/2 cup chicken stock
2 tablespoon soy sauce
2 tablespoon chinese red vinegar or rice vinegar
2 tablespoon toban jan (chile bean sauce)
1 1/2 teaspoon oyster sauce
1 1/2 teaspoon honey
1/2 teaspoon sambal oelek (indonesian chile paste)
1 pinch of kosher salt
1 1/2 teaspoon cornstarch
3 tablespoon grapeseed or vegetable oil
2 garlic cloves, minced
1 teaspoon peeled and minced fresh ginger
1 head cauliflower, cut into bite-size florets
1/4 cup panko
8 ounce ground pork
10 fresh mint leaves, cut into thin shreds

Make the chile-garlic sauce: Stir the stock, soy sauce, vinegar, toban jan, oyster sauce, honey, sambal oelek, and salt together in a medium bowl. Sprinkle the cornstarch over 1 tbsp water in a small custard cup or ramekin and stir to dissolve it.
Heat 1 tbsp of the oil in a medium saucepan over medium heat. Add the garlic and ginger and cook just until they are browned, about 30 seconds. Stir in the stock mixture and bring it to a simmer. Mix the cornstarch mixture to recombine, and stir it into the sauce.

Cook until the sauce is thickened, about 1 minute. Remove it from the heat. (The chile sauce can be cooled, covered, and refrigerated for up to 5 days.)
Bring a large pot of salted water to a boil over high heat. Add the cauliflower and cook it until it is just tender, 1 to 2 minutes.
Drain it in a colander and rinse it under cold running water. Transfer the cauliflower to a large bowl of iced water and let it cool completely. Drain it well and pat it dry with paper towels.

Heat a large wok or skillet over medium heat. Add the panko and cook, stirring occasionally, until it is toasted, about 1 minute. Transfer the panko to a plate.

Return the wok to medium-high heat. Add the remaining 2 table¬spoons of oil and heat until it is hot but not smoking. Add the pork and cook, stirring often and breaking up the meat with the side of a wooden spoon, until the pork is browned, about 3 minutes. Stir in the chile sauce. Add the cauliflower and cook, stirring often, until the cauliflower is heated through and the sauce is thicker, about 2 minutes.

Transfer the mixture to a serving dish. Top it with the toasted panko and mint and serve it hot.

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, Stir-Fried,Cauliflower
, Stir-Fried Cauliflower Buddakan serves this “rich and tasty” dish at their restaurant over rice. Although the list of ingredients are long, the combination of flavors are worth the length. 1/2 cup chicken stock 2 tablespoon soy sauce 2 tablespoon chinese red vinegar or rice vinegar 2 tablespoon toban jan (chile bean sauce) 1 1/2 teaspoon
, http://www.edamam.com/ontologies/edamam.owl#recipe_6d067207197be6ee2683f95530147ddb

, 6
,
, Sugar-Conscious,Dairy-Free,Egg-Free,Peanut-Free,Tree-Nut-Free,Fish-Free,Crustacean-Free,Celery-Free,Mustard-Free,Sesame-Free,Lupine-Free,Alcohol-Free
, Gluten,Wheat,Sulfites
, Ingredients:

1/2 Cup chicken stock
2 Tablespoons soy sauce
2 Tablespoons Chinese red vinegar or rice vinegar
2 Tablespoons toban jan (chile bean sauce)
1 1/2 Teaspoon oyster sauce
1 1/2 Teaspoon honey
1/2 Teaspoon sambal oelek (Indonesian chile paste)
1 Pinch of kosher salt
1 1/2 Teaspoon cornstarch
3 Tablespoons grapeseed or vegetable oil
2 garlic cloves, minced
1 Teaspoon peeled and minced fresh ginger
1 head cauliflower, cut into bite-size florets
1/4 Cup panko
8 Ounces ground pork
10 fresh mint leaves, cut into thin shreds

,
, Stir-Fried Cauliflower Buddakan serves this “rich and tasty” dish at their restaurant over rice. Although the list of ingredients are long, the combination of flavors are worth the length. 1/2 cup chicken stock 2 tablespoon soy sauce 2 tablespoon chinese red vinegar or rice vinegar 2 tablespoon toban jan (chile bean sauce) 1 1/2 teaspoon oyster sauce 1 1/2 teaspoon honey 1/2 teaspoon sambal oelek (indonesian chile paste) 1 pinch of kosher salt 1 1/2 teaspoon cornstarch 3 tablespoon grapeseed or vegetable oil 2 garlic cloves, minced 1 teaspoon peeled and minced fresh ginger 1 head cauliflower, cut into bite-size florets 1/4 cup panko 8 ounce ground pork 10 fresh mint leaves, cut into thin shreds Make the chile-garlic sauce: Stir the stock, soy sauce, vinegar, toban jan, oyster sauce, honey, sambal oelek, and salt together in a medium bowl. Sprinkle the cornstarch over 1 tbsp water in a small custard cup or ramekin and stir to dissolve it. Heat 1 tbsp of the oil in a medium saucepan over medium heat. Add the garlic and ginger and cook just until they are browned, about 30 seconds. Stir in the stock mixture and bring it to a simmer. Mix the cornstarch mixture to recombine, and stir it into the sauce. Cook until the sauce is thickened, about 1 minute. Remove it from the heat. (The chile sauce can be cooled, covered, and refrigerated for up to 5 days.) Bring a large pot of salted water to a boil over high heat. Add the cauliflower and cook it until it is just tender, 1 to 2 minutes. Drain it in a colander and rinse it under cold running water. Transfer the cauliflower to a large bowl of iced water and let it cool completely. Drain it well and pat it dry with paper towels. Heat a large wok or skillet over medium heat. Add the panko and cook, stirring occasionally, until it is toasted, about 1 minute. Transfer the panko to a plate. Return the wok to medium-high heat. Add the remaining 2 table¬spoons of oil and heat until it is hot but not smoking. Add the pork and cook, stirring often and breaking up the meat with the side of a wooden spoon, until the pork is browned, about 3 minutes. Stir in the chile sauce. Add the cauliflower and cook, stirring often, until the cauliflower is heated through and the sauce is thicker, about 2 minutes. Transfer the mixture to a serving dish. Top it with the toasted panko and mint and serve it hot.
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