Easy Roasted Cauliflower Stir-Fry
This Easy Roasted Cauliflower Stir-fry is inspired by a dish that we order at many restaurants around Beijing. The slightly crispy, saucy, spicy cauliflower and pork are so good, you could add rice and make this dish a meal.
Servings: 4
Calories: 202kcal
Ingredients
For the pork and marinade:
- ½ cup sliced lean pork
- 2 teaspoons shaoxing wine (or dry sherry)
- ½ teaspoon sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon cornstarch
For the rest of the dish:
- One medium head of cauliflower (cut into florets)
- oil
- Salt and pepper
- 6 cloves garlic (coarsely chopped)
- 6 dried red chilies (halved)
- 6 slices ginger
- 2 scallions (cut into large pieces)
- 1 teaspoon sesame oil
- 2 tablespoons shaoxing wine (or dry sherry)
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce
Instructions
- Preheat oven to 450 degrees. Combine the pork with the marinade ingredients in a small bowl and set aside. On a parchment-lined baking sheet, spread out the cauliflower in a single layer and drizzle with olive oil. Season with salt and pepper and roast until crisp and golden, about 20 minutes. Stir the cauliflower halfway through baking.
- Heat 2 tablespoons of oil in your wok over medium heat. Add the garlic, chilies, and ginger, and cook for about 2 minutes, making sure they don’t burn. Turn up the heat to high, add the pork, and cook until browned.
- Stir in the cauliflower (keep the heat on high), and cook for a minute. Add the scallion, sesame oil, wine, and the soy sauces. Season with additional salt if needed. Cover the lid and bring everything to a simmer. Uncover, give everything another stir, and serve over rice!
Nutrition
Calories: 202kcal | Carbohydrates: 12g | Protein: 9g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 1057mg | Potassium: 583mg | Fiber: 3g | Sugar: 3g | Vitamin A: 260IU | Vitamin C: 72mg | Calcium: 44mg | Iron: 1mg