China · Home-style
Stir-Fried Cauliflower
Cauliflower blanched first, then stir-fried fast with garlic and a splash of water until tender but still crisp. Clean, simple seasoning.
Blanching cauliflower before frying is what separates a clean-tasting plate from a greasy one, since the florets then take up much less oil in the wok. The splash of water with the lid on at the end is the standard trick for cooking it through without extra fat. It is the cauliflower dish most Chinese homes make without a recipe.
Ingredients
- cauliflower300 g
- garlic3 pieces
- salt3 g
- cooking oil15 ml
- drinking water50 ml
Directions
- 1
Wash the cauliflower and break it into small florets with a knife or your hands, slicing any thick stem, and set aside.
- 2
Peel the garlic and slice it thinly, then set aside.
- 3
Add 1000 ml drinking water to a pot and bring to the boil over high heat.
- 4
Add the cauliflower florets and boil for 2 to 3 minutes, until the colour lightens and the texture softens slightly.
- 5
Lift out the cauliflower, drain well and set aside.
- 6
Heat the wok, add 15 ml cooking oil and heat over high heat.
- 7
Add the sliced garlic and fry quickly until fragrant.
- 8
Add the blanched cauliflower, turn to medium-high heat and stir-fry quickly for about 2 minutes so the heat reaches it evenly.
- 9
Add 3 g salt and keep tossing until evenly seasoned.
- 10
Pour 50 ml drinking water down the side of the wok, cover and steam for 1 minute so the cauliflower cooks through and takes on the seasoning.
- 11
Uncover, toss quickly and turn out of the wok.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.