User Review( votes)
Wok-fried cauliflower with honey soy hoisin and pine nuts
This deeply satisfying cauliflower dish comes with a spicy, savoury hoisin sauce and works well with noodles or rice or even on its own. The trick is to wok-char the cauliflower to bring out its smoky, sweet flavours.
Prep Time 10min
Cooking Time 7min
- 1tbsp rapeseed oil
- 1 head cauliflower, broken into florets
- 20g toasted pine nuts and 10g finely chopped fresh chives, to garnish
For the sauce:
- 1tsp grated fresh root ginger
- 1 red chilli, deseeded and finely chopped
- 1tsp runny honey
- 1tbsp hoisin sauce
- 1tsp reduced-salt light soy sauce
- 50ml cold vegetable stock, made with a very low salt stock cube
- 1tbsp cornflour combined with 2tbsp cold water
- Whisk all the ingredients for the sauce together in a small jug, then set aside.
- Heat a wok over a high heat until it starts to smoke, then add the oil. Add the cauliflower florets and stir-fry for 30 sec, then drizzle in 30ml cold water around the edge of the wok to create some steam to help cook the florets further. Keep stirring until any liquid evaporates, charring the cauliflower.
- Pour in the sauce and stir carefully to coat the florets well. Bring the sauce to the boil and cook for about 4 min until it’s glossy and the cauliflower is tender.
- Garnish with the pine nuts and chives and serve.
Recipe taken from Stir Crazy by Ching-He Huang (Kyle Books, £19.99)