CAULIFLOWER STIR-FRY IN 5 min | Simple, Fast, and Delicious
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- เผยแพร่เมื่อ 23 ก.ค. 2024
- RECIPE - STIR-FRY CAULIFLOWER AND CARROTS
Cauliflower is a great vegetable to stir-fry. The advantage of cooking cauliflower using the stir-frying technique is the ability to achieve the flavor that normally only comes with roasting and grilling the cauliflower. However, the process is quicker and more efficient. Furthermore, the cauliflower could be seasoned in many different ways. In this video, I seasoned the cauliflower with a light teriyaki flavor with the use of a combination of oyster sauce and hoisin sauce. I also recently started to use the Lao Gan Ma Fried Chili in Oil sauce to enhance the flavor of the dish. This sauce adds to the complexity of the flavor without making the dish spicy. It is another approach in my flavor chasing to improve the flavor of my dishes.
INGREDIENTS
- Carrots (thinly sliced) - 1/2 cup
- Cauliflower (cut to bite size) - 2 cups
- Scallions (chopped) - 1/4 cup
- Oyster sauce - 1 tbsp
- Hoisin sauce - 1/2 tbsp
- Lao Gan Ma Fried Chili in Oil - 1 tsp
STIR-FRYING
Spot Seasoning the Wok
- I heat up my Cuisinart 14-in stainless steel wok for 1 min under the highest heat setting.
- Add 1.5 tbsp of canola oil (or any oil with a high smoking point).
- Heat up the oil until it starts to gently smoke (usually about 1 to 2 min).
- Turn heat down to low to prevent the oil from smoking too much.
- This is the time when the wok is being seasoned.
- Let the oil smoke for another 15 seconds.
- The wok is seasoned and ready to be used.
Cooking Instructions
- Add carrots to the wok.
- Add cauliflower to the wok.
- Stir-fry for 60 seconds.
- Add more oil if necessary.
- Stir-fry until desired texture is achieved.
- Add oyster sauce, hoisin sauce, and fried chili in oil sauce.
- Add scallion.
- The dish is ready to serve.
- Total cook time is 5 minutes. - แนวปฏิบัติและการใช้ชีวิต
Cooked this tonight. Absolutely delicious!!! Thank you!
Thank you for your kindness & producing these great videos!
So happy we found you! Excited to try this. Looks delicious
This looks amazing with such simplicity.
delicious thank you!
So happy I found you. I have the 14-inch stainless steel but I did not know how to use it. You have inspired me.
Thank you for sharing this simple cooking technique. I say simple, but it's only simple when you know how!
Looks good
This is so helpful, thank you. So many great wok tips here, I can't keep track.
I like the simple, fast cooking with no too many ingredients.
Thank you for the video!!
Nice to hear your kind explanation while preparing. Also tasted awesome! Thank you❤
I made it today! It came out awesome. Thank you and love from Florida ❤
Perfect! 🤗🤗🤗
Nice yummy
I will make my own adaptation of this recipe. Thank you.
Ill try to cook this today🥰
I was mostly after technique. Thank you very much for that.
Tip for the upgrade: I blanched the cauliflower first so that its faster on wok. when its ready, I added teaspoon of Lao Gan Ma chilli oil and 2 tablespoons of Bulgogi sauce instead of hoisin and oyester. It was a nice twist, I served it with a classic salt and pepper chicken breast steak along with rocket plant and cherry tomatoes. Let me tell you, it was fabulous
Thank you very much. Nice recipe. Want to learn more, subscribed. 👍🏻
Love the content sir
Thanks
Thank you for the video. There is a neater way to cut cauliflower. After you separate the "bumps" from the stem, if you want to make them smaller without all the mess, cut from the back side, through the stem, then pull it apart. No mess. No little pieces all over. Obviously, this would take time for large quantities, but for the home cook who is using one head or less, it saves food and makes far less mess. The cauliflower pulls apart along lines that do not disrupt the little pieces that make up the bumps.
Nice
💛🤗
👍❤️
Nice voice ...like out of a movie
What if you are cooking for 4 persons ? love your show David. Do I need 4 woks
Would soy sauce work here as well?
Going to try this recipe today. Making a vegetarian diet for a few days a week until I am able to become a vegetarian..
I’m concerned about the sodium in the soy, hoisin snd oyster sauces. Do they come in reduced sodium?
I hate the Chinese Government.. But i love it's people, specially their wonderful cuisine.
I like this simple this but the chef talk too much before you cook pls give us the ingredients thanks so much!
Funny thing is that the person never wash the broccoli first before cooking
Thank you Tak, looks good! As a new diabetic I'm looking to reduce oil (excess sugar in the body is due to the oil preventing insulin from getting into cells resulting in too much sugar in the bloodstream where it does damage to organs) Does it make any sense to first cook using steam and then doing a light and quick stir-fry with little or no oil for flavor? Diabetes is the the epidemic and no one is talking about it, It is said that around 50% of the population is either diabetic or pre-diabetic. Covid kills relatively quickly but diabetes takes years to kill slowly!
Please check out Dr Jason Fung’s videos to reverse your diabetes.
@@Stella-yk1bt thank you
Dear rfkyt, I strongly suggest you listen to dr Jason Fung videos or - even better - read his books. Good life!
@@dabbiati2199 Thank you very much D
youu never wash the cariflower very dirty so much of worms you must boil salt
I don't like over cook vegetables and you burn the carrots.