Three-Cup Cauliflower

Ingredients

• 1 large head Cauliflower (Cut into florets no larger than 1 inch; trimmed edible portion)
• 0.25 cup Toasted sesame oil (For cooking and flavor)
• 0.25 cup Soy sauce (Use regular or reduced-sodium soy sauce)
• 0.25 cup Chinese rice wine (Shaoxing wine; dry sherry may be substituted)
• 8 cloves Garlic (Thinly sliced or lightly crushed)
• 1 piece Fresh ginger (About 2 inches; peeled and thinly sliced)
• 2 Red chilies (Thinly sliced; adjust to taste)
• 1 cup Thai basil leaves (Add at the end; regular basil can be used if necessary)
• 1 tsp Granulated sugar (Balances the sauce)
• Kosher salt (To taste; use sparingly because soy sauce is salty)
• Cooked white rice (Optional, for serving)

Steps

1. 1

   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.

2. 2

   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.

3. 3

   Add the garlic, ginger, and sliced chilies. Stir-fry for about 30 seconds, until fragrant but not browned.

4. 4

   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.

5. 5

   Add the soy sauce, rice wine, and sugar. Toss to combine, then continue cooking until the liquid comes to a simmer.

6. 6

   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.

7. 7

   Uncover and continue cooking until the sauce lightly coats the cauliflower and any excess liquid has reduced.

8. 8

   Add the Thai basil and toss for 30 to 60 seconds, just until wilted and fragrant. Taste and add salt only if needed.

9. 9

   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 per serving

• main
• side dish
• vegetarian
• stir-fried
• wok
• Taiwanese-inspired
• dairy-free
• meal over rice