Ingredients:
– 1 medium head of cauliflower, cut into florets
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 2-3 dried red chilies, crushed (or to taste, adjust for spice level)
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 tablespoon sesame oil
– 1 teaspoon sugar (or to taste)
– 2 green onions, sliced
– Salt and pepper to taste
Instructions:
1. Blanch cauliflower (optional): For a crispier cauliflower, you can blanch the florets in boiling water for 2-3 minutes before stir-frying. Drain well.
2. Stir-fry aromatics: Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and crushed chilies, and stir-fry for about 30 seconds until fragrant.
3. Stir-fry cauliflower: Add the cauliflower florets to the wok and stir-fry for 3-5 minutes, or until they are tender-crisp. If blanched, this step will be quicker.
4. Add sauce: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and sugar. Pour the sauce over the cauliflower and stir-fry for another minute to coat evenly.
5. Garnish and serve: Stir in the sliced green onions. Season with salt and pepper to taste. Serve immediately as a side dish or part of a larger meal.
Variations:
– Add other seasonings: A pinch of ground ginger or a squeeze of lime juice can add extra flavor.
– Adjust the sauce: You can adjust the amount of soy sauce, vinegar, sugar, and chilies to suit your taste.
– Add protein: Shrimp, chicken, or tofu could be added to the dish.
– Add other vegetables: Bell peppers or snow peas would be good additions.
