Cauliflower Stir Fry
Quick and easy Cauliflower Stir Fry recipe with crisp-tender cauliflower, peppers, and a savoury Chinese-style sauce. This budget-friendly dish is ready in just 25 minutes and makes a lovely side dish or light meal with rice or noodles.
Servings: 4
Calories: 119kcal
Equipment
- 1 Large pan or wok
Ingredients
- 600 g cauliflower 1.3 lb, cut into small florets
- 1 bell pepper sliced
- 3 garlic cloves finely chopped
- 3 spring onions cut into 2-inch pieces
- 1-2 fresh chillies sliced, optional
- 2 tbsp neutral-flavoured cooking oil
- 4-5 tbsp water for steaming, plus extra if needed
Stir Fry Sauce
- 2 tbsp regular soy sauce or light soy sauce
- 2 tbsp oyster sauce or vegan mushroom stir-fry sauce
- 1 tsp sesame oil
- 1 tsp cornflour cornstarch
- 3 tbsp water
- ¼ tsp white or black pepper
Instructions
Stir Fry Aromatics and Cauliflower
- Heat the oil in a large wok or frying pan over medium-high heat. Add the garlic and stir-fry for a few seconds until fragrant. Add the cauliflower and stir-fry for 2 minutes.
Steam the Cauliflower
- Pour in 4-5 tbsp water and cover with a lid. Steam for 4-5 minutes, until crisp-tender. Add a small splash more water if the pan dries out too soon.
- Meanwhile, mix all the sauce ingredients in a small bowl until the cornflour dissolves.
Add Pepper and Stir Fry Sauce
- Remove the lid and let any remaining water evaporate. Add the bell pepper and stir-fry for about 1 minute.
- Stir the sauce again and pour it into the wok. Toss for 1-2 minutes, until thick and glossy.
Finish the Dish and Serve
- Add the spring onions and fresh chillies, if using. Give everything a final toss and serve immediately.
Notes
- If you like your cauliflower softer, add a splash more water and steam for another 2-3 minutes before adding the pepper.
- To make it vegan, simply swap the oyster sauce for vegan mushroom stir-fry sauce or hoisin sauce.
- If you are adding extra salt, make a taste test first. I usually find the soy sauce and oyster sauce are salty enough, so I don't usually add salt.
- To Prep Ahead: You can chop the vegetables and mix the sauce ahead of time. Keep them separately in the fridge until you’re ready to cook, then stir the sauce again before using.
- If you’re doubling the recipe, cook it in two batches, so you have enough room to toss everything and coat the vegetables evenly.
Nutrition
Calories: 119kcal | Carbohydrates: 23g | Protein: 6g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 75mg | Potassium: 415mg | Fiber: 7g | Sugar: 1g | Vitamin A: 8638IU | Vitamin C: 56mg | Calcium: 51mg | Iron: 2mg
