Asian Cauliflower Stir-Fry

Instructions

1. Step 1

   Whisk the soy sauce, water, rice vinegar, sesame oil, brown sugar, cornstarch, and red pepper flakes in a mixing bowl until smooth. Set the sauce aside.

   Ingredients used: 12.0 gr Brown Sugar, 8.0 gr Cornstarch, 15.0 ml Rice Vinegar, 10.0 ml Sesame Oil, 60.0 ml Soy Sauce, 1.0 gr Turkish Red Pepper Flakes (Pul Biber), 60.0 ml Water

   Cookware: mixing bowl, whisk

2. Step 2

   Heat the wok over high heat. Add the vegetable oil and cauliflower, then stir-fry until the cauliflower is browned in spots.

   Timer: 5 min (fixed)

   Ingredients used: 700.0 gr Cauliflower, 30.0 ml Vegetable Oil

   Cookware: wok, wooden spoon

3. Step 3

   Add the red bell pepper and stir-fry until it begins to soften.

   Timer: 2 min (fixed)

   Ingredients used: 160.0 gr Red Bell Pepper

   Cookware: wok, wooden spoon

4. Step 4

   Push the vegetables to the sides of the wok. Add the garlic, ginger, and scallion white parts to the center; cook briefly until fragrant, then mix them into the vegetables.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 15.0 gr Ginger, 30.0 gr Scallion

   Cookware: wok, wooden spoon

5. Step 5

   Whisk the prepared sauce once more, pour it into the wok, and stir until it begins to simmer.

   Timer: 1 min (fixed)

   Cookware: mixing bowl, whisk, wok, wooden spoon

6. Step 6

   Reduce to medium heat, cover the wok, and cook until the cauliflower is crisp-tender.

   Timer: 3 min (fixed)

   Cookware: wok

7. Step 7

   Uncover and stir until the sauce is glossy and thick enough to coat the vegetables.

   Timer: 2 min (fixed)

   Cookware: wok, wooden spoon

8. Step 8

   Remove the wok from the heat. Fold in the scallion green parts, sprinkle with sesame seeds, and serve.

   Ingredients used: 30.0 gr Scallion, 9.0 gr Sesame Seed

   Cookware: wok, wooden spoon