Description
A quick and satisfying vegetable dish featuring crisp-tender cauliflower stir-fried with savory seasonings and finished with crunchy toasted peanuts. It’s a simple, flavorful side or light main course.
Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 3 tablespoons vegetable oil
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 cup unsalted peanuts
- 2 green onions, sliced (for garnish)
- Salt to taste
Instructions
- Heat a large skillet or wok over medium-high heat. Add the peanuts and toast for 3-4 minutes, shaking the pan often, until golden and fragrant. Remove from the pan and set aside.
- Add the vegetable oil to the same pan. Add the cauliflower florets and stir-fry for 5-6 minutes until they start to brown at the edges.
- Add the sliced onion to the pan and stir-fry for another 2-3 minutes until softened.
- Add the minced garlic and grated ginger. Stir-fry for 1 minute until fragrant.
- Pour in the soy sauce and rice vinegar. Stir well to coat the cauliflower. Continue cooking for 2-3 more minutes until the cauliflower is tender but still crisp.
- Remove the pan from the heat. Stir in the sesame oil and the toasted peanuts.
- Transfer to a serving dish and garnish with sliced green onions.
Notes
- Cut the cauliflower into even-sized florets for uniform cooking.
- You can add other vegetables like bell peppers or carrots.
- For a spicier version, add a pinch of red pepper flakes with the garlic.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 5g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg