Description
This Spicy Cauliflower Stir-Fry is a flavorful and satisfying vegan dish that’s perfect for a quick weeknight dinner. The combination of cauliflower, bell peppers, and a spicy sauce creates a delicious Asian-inspired meal that is sure to impress.
Ingredients
Scale
Main Ingredients:
- 1 medium head cauliflower (cut into florets)
- 2 tablespoons vegetable oil
- 1 small onion (sliced)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 red bell pepper (sliced)
- 2 tablespoons soy sauce
- 1 tablespoon chili garlic sauce
- 1 teaspoon rice vinegar
- 1 teaspoon honey
- ½ teaspoon crushed red pepper flakes (optional)
- 2 green onions (sliced)
- Sesame seeds for garnish
Instructions
- Heat oil and stir-fry cauliflower: Heat vegetable oil in a large skillet or wok over medium-high heat. Add cauliflower florets and stir-fry for 5–7 minutes until they begin to brown and soften.
- Add aromatics and bell pepper: Add sliced onion, garlic, and ginger; cook for another 2 minutes until fragrant. Stir in red bell pepper and cook for 2–3 minutes until tender-crisp.
- Make the sauce: In a small bowl, whisk together soy sauce, chili garlic sauce, rice vinegar, honey, and crushed red pepper flakes. Pour the sauce over the vegetables and toss to coat evenly.
- Finish and garnish: Cook for an additional 2 minutes until sauce thickens slightly. Remove from heat and garnish with sliced green onions and sesame seeds. Serve hot over steamed rice or noodles.
Notes
- Adjust the heat level by adding more or less chili garlic sauce.
- For added protein, toss in cooked tofu or chicken.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
