Cauliflower Stir Fry
Bring all the hostages home.
I don’t think I ever had cauliflower as a child but it has become a favorite veggie since I’ve become an adult. I love it roasted and recently have been adding it into stir fry, where it so wonderfully absorbs the flavors of the sauce. I added some other typical stir fry veggies—savoy cabbage and Bok choy, some cashews for crunch and black and white sesame seeds as a garnish—just because they look so pretty! Make this as mild or as spicy as you like, this is a perfect dish for mid-week when you want to treat yourself to something special without too much work! To save on prep time purchase pre-cut veggies or use frozen when available. Feel free to add chicken, beef or tofu for protein. Light and healthy! And did I say delicious!
Foodie Lit
A main setting in The Color of Cold and Ice is an eccentric Coffee Shop that is a place of healing as well as delicious food. The strong characters and compelling plot are presented with an imaginative writing style that is influenced by author Jerri Shlenker’s background in art. Many of the characters change course in their lives because of a dream or a compelling intuition about what path is the best one to take, despite difficulties or obstacles. This is not the first book of Jerri’s that I have read—she is a writer whose books are wonderful to read and I am a fan! This would be a terrific book club choice.
Cauliflower Stir Fry
Serves 4
#vegan #stir fry #cauliflower #main # Asian
Vegetables
1 medium cauliflower head
1 red or orange bell pepper
1 small onion
3 green onion tops
1/2 savoy cabbage
3-4 stalks large Bok choy or 1 baby Bok choy
½ cup cashews, optional
Sauce
3 tablespoons rice vinegar
¼ cup soy sauce
2 teaspoons Korean BBQ sauce (gochujang)
2 tablespoons sugar
2 tablespoons sesame oil
1 teaspoon cornstarch
3 tablespoons white wine
3 tablespoons vegetable oil for frying
Toppings
2 teaspoons white sesame seeds
2 teaspoons black sesame seeds
Prep Vegetables
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Chop or cut cauliflower into small florets.
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Thinly slice the bell pepper and onion. Chop the green onion tops.
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Chop the savoy cabbage and bok choy.
Prep sauce
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In a large measuring cup, mix the sauce ingredients. Reserve.
Stir Fry
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In a wok or large skillet, heat 2 tablespoons oil over medium high heat. Add the cauliflower and cook for 4 minutes and then flip the cauliflower pieces. Continue cooking for 3-4 more minutes. They should be golden and a bit charred. Remove and reserve.
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Add the rest of the vegetables separately and stir fry. Remove each and reserve. Add more oil as needed.
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Stir sauce and add to wok. Stir until it thickens. Add the cauliflower back in and stir until the sauce covers the florets. Add the rest of the vegetables in. Add the cashews, if desired. Taste and adjust seasoning.
Toppings
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Sprinkle sesame seeds and more green onion tops on the stir fry.
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Serve with rice on the side.
Expandthetable suggestions
Add some heat: Add chili peppers when stir frying the bell pepper.
Add protein: Add tofu or seitan, thinly sliced beef or chicken.
Adapted from Sonja Overhiser.