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
- 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
- Remove the florets from a small cauliflower.
- Boil water in a saucepan, season the water with 2 pinches of salt.
- 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.
- Place a wide non-stick pan over medium heat, add oil and let oil turn hot.
- Add ginger and garlic, saute till golden.
- Add red chili flakes, saute for a few seconds.
- Add chopped onion and spring onions, saute till onions turn golden in color.
- Add the cooked cauliflower florets, stir fry for a minute.
- Add soy sauce, hoisin sauce, rice vinegar and tomato ketchup. Combine well.
- Add ¼ cup water, combine well and cook for 2 to 3 minutes.
- Add corn starch mixed with water, combine well till gravy thickens.
- Add sesame seeds, ground pepper and cilantro, combine well and cook for a minute.
- Remove the pan from the heat, serve in a bowl and garnish with spring onions.
- Serve along with rice or noodles.