Cauliflower Stir Fry
1 medium head cauliflower (2 pounds)
1 red bell pepper
1 orange bell pepper
1 medium white onion
3 green onions
3 tablespoons rice vinegar*
¼ cup soy sauce (or tamari or coconut aminos)
1 tablespoon light miso
½ tablespoon gochujang (optional)
2 tablespoons sugar (or maple syrup)
2 tablespoons sesame oil (regular, not toasted)
1 teaspoon cornstarch (or arrowroot powder)
3 tablespoons neutral oil for stir frying, divided
To serve as a main dish: Add ¾ cup cashews with cauliflower**, add 1 cup shelled frozen edamame in the last 2 to 3 minutes, or add Marinated Tofu, Pan Fried Tofu, or Sauteed Shrimp and serve with rice
Photo and recipe are courtesy of A Couple Cooks.
Chop the cauliflower into small florets. Thinly slice the bell peppers. Thinly slice the white onion. Thinly slice the green onion.
In a medium bowl, whisk together rice vinegar, soy sauce, miso, gochujang, sugar, sesame oil, and cornstarch.
In large skillet, heat 2 tablespoons neutral oil over medium high heat. Add the cauliflower and a pinch of salt and cook unstirring, for 3 to 4 minutes until charred. Flip the florets and continue cooking for 2 minutes.
Add the bell peppers, white onion, a pinch of salt and the remaining 1 tablespoon oil and cook 4 to 6 minutes until tender.
Turn off the heat. Pour in the sauce and add the green onions. Stir until the sauce coats everything and thickens. Serve immediately.
Stir fry the cauliflower about 5 minutes before adding other veggies. Here’s the kicker: cauliflower takes much longer than other veggies to stir fry. If you add them all at once, it will come out too tough. Make sure to follow the instructions exactly.
Use medium high heat. The point of a stir fry is to cook at high heat: quickly. This will get nice char marks onto your cauliflower.
Don’t double the recipe. The biggest tip for a stir fry: you can’t crowd the pan! If there are too many veggies, they’ll steam instead of stir fry. If you want to increase quantities, cook the veggies in batches then re-warm everything together.