Stir-Fried Cauliflower
Stir-fried cauliflower is a common homemade vegetarian dish. Rich in vitamin C and dietary fiber, with a crisp-tender texture. The method is simple, making it a quick stir-fry to pick up. Beginners generally only need 15 minutes to finish.
Ingredients and Tools
- Cauliflower
- Garlic
- Salt
Measurements
- Cauliflower about 300 g (about 1/2 of a medium cauliflower)
- Garlic 2-3 cloves
- Salt 3 g
- Cooking oil 15 ml
- Drinking water 50 ml (for the stir-frying process)
Steps
- Wash the cauliflower, cut or break into small florets, and slice the thick stems if needed. Set aside.
- Peel the garlic and slice into garlic pieces. Set aside.
- Add 1000 ml drinking water to a pot and bring to a boil over high heat.
- Add the cauliflower florets and boil for 2-3 minutes, until the color lightens and the texture softens slightly.
- Remove the blanched cauliflower and drain well. Set aside.
- Heat the wok, add 15 ml cooking oil, and heat over high heat.
- Add the garlic slices and quickly stir-fry until fragrant.
- Add the blanched cauliflower florets, switch to medium-high heat, and stir-fry quickly for about 2 minutes to heat evenly.
- Add 3 g salt and continue stir-frying evenly.
- Drizzle in 50 ml drinking water along the side of the wok, cover, and simmer for 1 minute to help the cauliflower cook through and absorb flavor.
- Uncover, stir-fry quickly and evenly, and serve.
Notes
- Blanching the cauliflower in advance can shorten the stir-frying time and make it easier to cook through.
- Stir-frying time can be adjusted based on your preferred tenderness. If you like it crisper, shorten the time. If you follow this guide and find any issues or improvements, please submit an Issue or Pull request.