Description
This Spicy Cauliflower Stir-Fry is a vibrant and flavorful vegan main course featuring tender cauliflower florets, crisp bell peppers, and aromatic garlic and ginger, all stir-fried in a savory and spicy sauce. Quick to prepare and perfect for a healthy weeknight dinner, it balances heat with tanginess and a subtle nuttiness from sesame oil and seeds.
Ingredients
Scale
Vegetables
- 1 medium head of cauliflower, cut into florets
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small red onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 green onions, chopped
Sauces & Oils
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon sriracha or chili garlic sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
Others
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- 1 tablespoon sesame seeds (optional)
- Salt and pepper to taste
Instructions
- Heat vegetable oil: Warm 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat to prepare for stir-frying the vegetables evenly.
- Cook cauliflower: Add the cauliflower florets and stir-fry for 5–7 minutes until they start to brown and become tender but still have a slight crispness.
- Add bell peppers and onion: Incorporate the sliced red and green bell peppers along with the thinly sliced red onion, cooking for an additional 3–4 minutes until they soften slightly but retain their vivid colors.
- Sauté garlic and ginger: Stir in the minced garlic and fresh ginger, cooking for 1 minute until their aromas are released and start to infuse the dish.
- Prepare sauce: In a small bowl, combine soy sauce, sriracha, rice vinegar, sesame oil, and the cornstarch slurry until smooth and well mixed.
- Add sauce to vegetables: Pour the sauce mixture over the vegetables in the skillet and toss thoroughly to coat all pieces evenly, then cook for 2–3 minutes to allow the sauce to thicken and cling to the veggies.
- Finish and serve: Remove from heat, garnish with chopped green onions and optional sesame seeds, season with salt and pepper as needed, and serve hot for the best flavor.
Notes
- For added protein, stir in cubed tofu or cooked chicken to make it more filling.
- Adjust the spice intensity by increasing or reducing the amount of sriracha according to your preference.
- This stir-fry pairs wonderfully with steamed rice, quinoa, or your favorite noodles for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 165
- Sugar: 6g
- Sodium: 580mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
