SPICY CAULIFLOWER STIR-FRY
Provided by Ree Drummond : Food Network
Categories side-dish
Time 16m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Break up the cauliflower into large florets, then use your hands to break into very small florets.
- Heat a large, heavy skillet over medium-high to high heat. Add the oil, then the cauliflower and garlic. Stir the cauliflower around in the pan, allowing it to get very brown in some parts. Cook for 3 minutes, then turn the heat to low.
- Add the soy sauce, lime juice and most of the green onions, reserving the rest for serving. Stir and allow to cook for 1 minute, then add the sriracha and stir until incorporated. Add a little more sriracha if you want a deeper color and flavor.
- Serve hot in a bowl. Sprinkle the remaining green onions on top and serve with lime wedges.
Nutrition Facts : Calories 66 calorie, Fat 3 grams, Sodium 801 milligrams, Carbohydrate 9 grams, Fiber 3 grams, Protein 4 grams, Sugar 3 grams
NOODLE STIR-FRY WITH CRUNCHY PEANUTS
Need a speedy supper or an easy dinner to feed the kids? This noodle stir-fry with peanuts is ideal. You can always leave out the chilli sauce
Provided by Lulu Grimes
Categories Dinner, Lunch, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Mix the peanut butter with the soy sauce and 50ml water, then add the peanuts. Put the noodles in a bowl and cover them with boiling water. Stir them gently so they separate, then drain.
- Heat ½ tbsp oil in a wok or large frying pan, and pour in the egg. Leave the egg to set, then chop it up with your spatula and tip it onto a plate. Heat the remaining oil in the wok. Stir-fry the veg until starting to wilt, then add the noodles and keep cooking. Return the egg to the wok, then spoon in the peanut mixture and toss. Divide between bowls, then sprinkle over more peanuts. Serve with sweet chilli sauce, if you like.
Nutrition Facts : Calories 371 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 1.5 milligram of sodium
KUNG PAO CAULIFLOWER
While kung pao chicken originated in China's Sichuan Province, it has become an iconic Chinese American dish. The popular stir-fry typically includes chicken, vegetables and peanuts tossed in a dark, salty, sweet and spicy sauce, but in this vegan take, cauliflower steps in for the chicken. Dark soy sauce is more caramel-flavored and less salty than regular soy sauce, and it adds color and richness to the dish. If you don't have dark soy, substitute with regular soy sauce or hoisin sauce. Make sure you have a lid for your skillet or wok on hand before you start cooking, as covering the cauliflower allows it to cook quicker and more evenly. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Categories main course
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a small bowl, whisk together the dark soy sauce, soy sauce, black vinegar, sugar, vegetable stock or water, and cornstarch. Set aside.
- Heat wok or large (12-inch) skillet on medium-high until very hot. Add 2 tablespoons of oil, the cauliflower florets and 1/2 teaspoon salt, and toss for 1 minute. Cover and cook for 5 to 6 minutes, tossing the cauliflower every 1 1/2 minutes or so, until the cauliflower is crisp-tender and charred in some parts. Remove from the pan and set aside.
- In the same wok or skillet, add the remaining 1 tablespoon of neutral oil, along with the bell pepper. Toss for 1 minute, then add the Sichuan peppercorns and whole dried chiles, and stir for 1 minute until fragrant. Add the garlic and ginger, and stir for 30 seconds, then add the cauliflower back to the pan. Stir the sauce in the bowl to make sure the cornstarch is well incorporated, then pour it over the cauliflower and toss until the cauliflower is well coated. Toss in the peanuts and scallions, stir to combine, then turn off heat. Serve with rice.
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EASY CAULIFLOWER STIR FRY – A COUPLE COOKS
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5/5 (6)Total Time 25 minsCategory Main DishCalories 284 per serving
- Chop the cauliflower into small florets. Thinly slice the bell peppers. Thinly slice the white onion. Thinly slice the green onion.
- In a medium bowl, whisk together rice vinegar, soy sauce, miso, gochujang, sugar, sesame oil, and cornstarch (or make the Go To Stir Fry Sauce).
- In large skillet, heat 2 tablespoons neutral oil over medium high heat. Add the cauliflower and a pinch of salt and cook unstirring, for 3 to 4 minutes until charred. Flip the florets and continue cooking for 2 minutes.
- Add the bell peppers, white onion, a pinch of salt and the remaining 1 tablespoon oil and cook 4 to 6 minutes until tender.
SPICY PEANUT CAULIFLOWER STIR-FRY - MARISA …
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5/5 (4)Total Time 15 minsCategory EntreeCalories 267 per serving
- Whisk the peanut butter, garlic, ginger, soy sauce, vinegar, sriracha, sugar, and 2 tablespoons oil until combined. If the sauce is too thick, add hot water - 1 tablespoon at a time. (You can make the sauce while the cauliflower cooks.)
- Preheat a large, non-stick sauté pan on medium-high heat. Add 1 tablespoon sesame oil and swirl to coat the pan. Add the cauliflower (in batches if needed). Cook 5 -7 minutes allowing the florets to brown slightly. Reduce heat to medium. Add red pepper slices. Cook just until tender, about 3 minutes.
- Add peanut sauce (reserving a ¼ cup for extra dipping). Stir until heated through and the vegetables are well coated.
- Remove pan from the heat. Sprinkle with chopped peanuts and optional garnishes. Serve warm.
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