– 1 medium cauliflower head
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 1 tablespoon cornstarch
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
– Sesame seeds for garnish (optional)
1. Prepare the cauliflower by removing the outer leaves and cutting it into florets. Rinse the florets under cold water and drain them well.
2. Fill a large pot or saucepan with about an inch of water and bring it to a boil. Place a steamer basket in the pot, making sure it doesn’t touch the water. If you don’t have a steamer basket, you can use a colander or a heatproof dish that fits inside the pot.
3. Add the cauliflower florets to the steamer basket, cover the pot, and steam for about 5-7 minutes, or until the cauliflower is just tender. Be careful not to overcook it, as you want the cauliflower to retain some texture.
4. While the cauliflower is steaming, prepare the sauce. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and cornstarch until the cornstarch is fully dissolved.
5. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger, and sauté for about 1 minute until fragrant.
6. Add the steamed cauliflower to the skillet and stir-fry for about 2-3 minutes to lightly brown the edges.
7. Pour the sauce over the cauliflower and toss to coat evenly. Continue cooking for another 1-2 minutes until the sauce thickens and coats the cauliflower.
8. Season with salt and pepper to taste. If desired, garnish with chopped green onions and sesame seeds for added flavor and presentation.
9. Remove from heat and transfer the steam-fried cauliflower to a serving dish. Serve hot as a side dish or as a main course with steamed rice or noodles.
Enjoy your steam-fried cauliflower!