Description
A flavorful and quick Spicy Cauliflower Stir-Fry featuring crisp-tender vegetables tossed in a savory and spicy sauce, perfect for a healthy vegan dinner or side.
Ingredients
Scale
Vegetables
- 1 medium head cauliflower, cut into small florets
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon sriracha or chili garlic sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
- 1/4 teaspoon crushed red pepper flakes (optional)
Other
- 2 tablespoons vegetable oil
- Sliced green onions and sesame seeds for garnish
Instructions
- Heat the oil: Warm 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat to prepare for stir-frying.
- Cook cauliflower: Add cauliflower florets and stir-fry for 4–5 minutes until they start to brown and soften slightly, creating a tender yet crisp texture.
- Add bell pepper and onion: Toss in the sliced red bell pepper and onion, cooking for another 3–4 minutes until all vegetables become crisp-tender.
- Add garlic and ginger: Stir in minced garlic and ginger, cooking for 30 seconds until fragrant to enhance the dish’s aroma and flavor.
- Mix and add sauce: In a small bowl, whisk together soy sauce, sriracha, rice vinegar, sesame oil, and the optional cornstarch slurry. Pour this sauce over the vegetables, stirring thoroughly to coat everything evenly.
- Finish cooking: Continue to cook for 2–3 minutes until the sauce thickens slightly and the vegetables are heated through.
- Garnish and serve: Sprinkle with crushed red pepper flakes if desired, then garnish with sliced green onions and sesame seeds before serving.
Notes
- Serve over steamed rice, quinoa, or noodles for a complete meal.
- For added protein, toss in tofu, tempeh, or cooked shrimp.
- Adjust the spice level by using more or less sriracha or chili sauce according to your preference.
