Cauliflower in Soy and Hoisin Sauce

Cauliflower in Soy and Hoisin Sauce

Cauliflower florets stir fried in Chinese sauces like Soy sauce and hoisin sauce…it’s a healthy version without frying cauliflower.

I wasn’t quite sure what I was making, was it Schezwan or Manchurian??? Though, initially I called this recipe Schezwan, I realized that schezwan sauce is made of dry red chilies, garlic and a few other ingredients and it’s very spicy. On the other hand, Manchurian dishes don’t have hoisin sauce added to it. Hence, I am not really giving any name to this dish, calling it cauliflower in Soy and Hoisin sauce as those are the two main sauces I’ve used in this recipe. I skipped frying the cauliflower to make it healthy, instead I first poached the cauliflower florets in boiling water till it’s turned tender and then stir fried with the sauces. I have to tell you, this dish tasted so delicious that my Man who is not a fan of cauliflower enjoyed it without frowning.

Other Cauliflower Recipes, click here

Cooking video:

Cauliflower in Soy sauce and Hoisin Sauce

Cauliflower in Soy and Hoisin Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Chinese
Ingredients
  • Cauliflower florets- 4 cups
  • Oil- 2 tbsp
  • Ginger, chopped- 1 inch slice
  • Garlic, chopped- 2 cloves
  • Dry red chili flakes- 1 tsp
  • Onion, chopped small- 1
  • Spring onions, chopped- 1 sprig
  • Soy sauce- 2 tbsp
  • Hoisin sauce- 3 tbsp
  • Rice Vinegar- 1½ tsp (optional)
  • Tomato Ketchup- 2 tbsp
  • Water- ¼ cup
  • Corn Starch- 1 tbsp mixed with 2 tbsp cold water
  • Sesame seeds- 1 tbsp
  • Ground pepper- ¼ to ½ tsp
  • Cilantro, chopped- 2 handfuls
  • Spring onions, chopped- 1 sprig, to garnish
Instructions
  1. Remove the florets from a small cauliflower.
  2. Boil water in a saucepan, season the water with 2 pinches of salt.
  3. Add the florets and cook till they have turned tender yet slightly crisp. Do not over cook till cauliflower florets have cooked thoroughly. Drain the water and keep aside.
  4. Place a wide non-stick pan over medium heat, add oil and let oil turn hot.
  5. Add ginger and garlic, saute till golden.
  6. Add red chili flakes, saute for a few seconds.
  7. Add chopped onion and spring onions, saute till onions turn golden in color.
  8. Add the cooked cauliflower florets, stir fry for a minute.
  9. Add soy sauce, hoisin sauce, rice vinegar and tomato ketchup. Combine well.
  10. Add ¼ cup water, combine well and cook for 2 to 3 minutes.
  11. Add corn starch mixed with water, combine well till gravy thickens.
  12. Add sesame seeds, ground pepper and cilantro, combine well and cook for a minute.
  13. Remove the pan from the heat, serve in a bowl and garnish with spring onions.
  14. Serve along with rice or noodles.

 

Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...

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