Stir-Fried Cauliflower with Ginger and Scallions
A crisp-tender side with bright aromatics and savory depth
Why This Recipe Works
Browning the cauliflower before adding liquid builds a foundation of nutty, toasted flavor. This quick steam-fry technique ensures the florets are tender without becoming waterlogged.
Instructions
Combine the ginger, garlic, and sesame oil in a small bowl. Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat until the oil begins to shimmer and show wisps of smoke.
Add the cauliflower and cook, stirring every minute or so, until the florets are golden and browned in spots, 6 to 7 minutes.
Push the cauliflower to the edges to clear the center of the skillet, add the ginger mixture, and mash it into the pan with a spatula to release its aroma until fragrant, about 30 seconds, then stir it into the cauliflower.
Reduce the heat to low and add the water, soy sauce, vinegar, and sherry. Cover the skillet and steam until the florets are crisp-tender when pierced with a fork, 4 to 5 minutes.
Remove the pan from the heat, stir in the scallions, and season with pepper. Serve immediately while the aromatics are fresh and pungent.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
