This is my basic vegetable stir-fry so when you can't find flowering cauliflower, feel free to try this recipe with green beans, gailan (Chinese broccoli), broccolini, or asparagus. If the vegetable is on the biggish side, parboil it briefly to move cooking along.
Prep Time5 minutesmins
Cook Time5 minutesmins
Course: Side Dish
Cuisine: Chinese
Servings: 4people
Ingredients
1 ⅓poundsflowering cauliflower
1 ½ to 2tablespoonsneutral oilsuch as canola
Fine sea salt or kosher salt
⅓cupwater or lightly salted chicken brothplus more as needed
1teaspoonsesame or unrefined peanut oil
Instructions
Slice off a bit from the dry stem ends, then separate the cauliflower into slender, chopstickable pieces. If some are too long to be bite size, cut some of the stem but keep them to stir-fry! If there are tough seeming stem parts (bite one to see), cut off the tough outer skin. You should net about 1 ¼ pounds, or roughly 4 cups.
Heat a large wok or skillet over high heat. Add the oil and swirl to coat. When shimmering and hot, add the flowering cauliflower and sprinkle in salt to season. Stir and flip with enthusiasm for 1 to 2 minutes, until glossy and glowing.
Pour in the water, stir, then cover. Lower the heat slightly and cook for about 3 minutes, uncovering and stirring occasionally. When the cauliflower is just tender crisp, uncover. If there is water left in the pan, allow it to vigorously boil off. If there’s no water left and the cauliflower is firm, add a splash of water and replace the lid.
When you’re satisfied with the cauliflower’s doneness, pour in the sesame oil and stir to combine. Turn off the heat. Taste and add extra salt as needed. Transfer to a plate and serve.