stir fry cauliflower

stir-fry chinese cauliflower

stir fry cauliflower

Stir-Fry Chinese Cauliflower

As a kid, I never had trouble eating my veggies -- and it's because my mom would always prepare them like this: stir-fried in a delicious, savory sauce. I hope you enjoy this quick 30 minute side dish!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Side Dish
Cuisine Asian, Chinese
Servings 2


  • 1 head Chinese cauliflower (~1 lb) or regular cauliflower
  • 3-4 stalks Chinese celery or regular
  • 1 large shallot or ½ onion
  • red peppers optional
  • 1 tablespoon neutral oil
  • 1 teaspoon salt
  • Pinch of salt


  • 1 tablespoon soy sauce
  • ½ tablespoon oyster sauce (can sub vegetarian oyster sauce)
  • ¼ teaspoon sugar
  • ¼ teaspoon chicken bouillon powder (can sub mushroom powder or msg)
  • ½ cup water
  • 1-2 teaspoon cornstarch 1 teaspoon for a thinner sauce, 2 teaspoon for a thicker sauce
  • ¼ teaspoon sesame oil


Prepare the ingredients

  • Cut the cauliflower into florets, removing any tough or dry ends.
    1 head Chinese cauliflower
  • Prepare a large bowl of water. Add salt to the water, then submerge the florets while you prepare the other ingredients. The salt will help remove any dirt or bugs.
    1 teaspoon salt
  • Slice the shallot or onion, Chinese celery (into 2 inch pieces), and thinly slice the red peppers (if using).
    3-4 stalks Chinese celery, 1 large shallot or ½ onion, red peppers
  • Prepare the sauce by mixing all the ingredients together in a bowl.
    1 tablespoon soy sauce, ½ tablespoon oyster sauce, ¼ teaspoon sugar, ¼ teaspoon chicken bouillon powder, ½ cup water, 1-2 teaspoon cornstarch, ¼ teaspoon sesame oil

Blanch the cauliflower

  • Bring a pot of water to a boil. Blanch the cauliflower for 2-3 minutes, or until they’re about 75% cooked. It’s best to test by trying a floret. It should retain a bit of crunch, but be easy to bite into.
  • Drain the cauliflower. Run some cool water over them to prevent them from overcooking.

Stir-fry the cauliflower

  • Heat up a pan on medium-high heat, then add neutral oil. Add the shallots and Chinese celery. Stir fry for 2 minutes.
    1 tablespoon neutral oil
  • Add the blanched cauliflower, a pinch of salt, and stir fry for another 2-3 minutes.
    Pinch of salt
  • Give the sauce a mix to dissolve any settled cornstarch, then pour it into the pan. Add the red peppers if using, and give everything a mix.
  • Once the sauce has thickened slightly, try a cauliflower floret to check for your preferred doneness. Enjoy!
Keyword baby cauliflower, chinese cauliflower, chinese cauliflower stir fry
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