Three-Cup Cauliflower
Hisham Ali Hassan published this recipe on 177milkstreet.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Anonymous on SeeMeCook
A vegetarian take on Taiwanese three-cup chicken, featuring bite-size cauliflower stir-fried with sesame oil, soy sauce, rice wine, garlic, ginger, chilies, and basil. Serve as a side dish or over steamed rice.
- Time
- 40 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- East Asian
- Contains
- Gluten, sesame, soy, and alcohol
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 700 g
- 55 g
- 255 g
- 60 g
- 25 g
- 30 g
- 30 g
- 20 g
- 4 g
Weights are estimates. Together, the ingredients weigh about 985 g before cooking, which is about 195 g per serving.
Steps
Cut the cauliflower into florets no larger than 1 inch. Prepare the garlic, ginger, chilies, and basil before beginning, because the stir-frying proceeds quickly.
Heat a 12- to 14-inch wok or a 12-inch skillet over medium-high heat until hot. Add the sesame oil and swirl to coat the cooking surface.
Add the garlic, ginger, and sliced chilies. Stir-fry for about 30 seconds, until fragrant but not browned.
Add the cauliflower and toss thoroughly to coat it in the seasoned oil. Stir-fry for several minutes, turning frequently, until the florets begin to brown.
Add the soy sauce, rice wine, and sugar. Toss to combine, then continue cooking until the liquid comes to a simmer.
Cover the wok or skillet and cook for about 8 to 12 minutes, stirring occasionally, until the cauliflower is tender when pierced but not mushy. If the pan becomes dry before the cauliflower is tender, add a small splash of water.
Uncover and continue cooking until the sauce lightly coats the cauliflower and any excess liquid has reduced.
Add the Thai basil and toss for 30 to 60 seconds, just until wilted and fragrant. Taste and add salt only if needed.
Serve immediately as a side dish or spoon over steamed white rice for a complete vegetarian meal.
Notes
The supplied page excerpt does not include the member-only ingredient list or method, so the ingredient quantities and detailed method above are a reconstruction rather than a verified transcription. The source specifically states that a wok or skillet may be used, cauliflower florets should be no larger than 1 inch, and the dish takes about 40 minutes. Sesame oil, soy sauce, and rice wine are associated with the traditional three-cup formula, but the exact published proportions could not be confirmed from the visible source.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 195
- Protein
- 8 g
- Carbs
- 14 g
- Fat
- 11 g
- Fiber
- 4 g
Where the calories come from
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