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.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ½ cup sliced lean pork
- 2 teaspoons shaoxing wine ((or dry sherry))
- ½ teaspoon sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon cornstarch
- 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
- 1
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.
- 2
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.
- 3
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!