Chef Ed Harris was born on the Caribbean island of St. Lucia, and eventually made his way with his family to Brooklyn. He added Asian flavor profiles to his palate during five years at NYC’s dramatic (and delicious) Buddakan restaurant in the Meatpacking District. He won Season Four of Food Network’s hit cooking show, Chopped, and he competed on Iron Chef International.
Chef Ed shares an easy Meatless Monday recipe for a Cauliflower Stir Fry that’s rich with ginger, garlic soy, chile and more. It takes all of 15 minutes to cook this delicious veggie feast at home.
Cauliflower Stir Fry with Ginger, Soy, and Garlic
- Total Time: 15 minutes
- Yield: Serves 4
Description
A quick and flavorful cauliflower stir fry made with ginger, garlic, soy, and sweet chili sauce, ready to cook in just 15 minutes for a tasty meatless meal.
Ingredients
- 2 whole heads of cauliflower
- Vegetable oil as needed
- 1/4 cup ginger (minced)
- 3 cloves garlic (minced)
- 1 cup onions (minced)
- 1/4 cup low sodium soy
- 2 tbsp sesame oil
- 1/2 cup vegetarian oyster sauce (mushroom sauce)
- 1 cup sweet chili sauce
- 6 mint leaves (torn)
- 8 Thai basil leaves (torn)
Instructions
- In a medium size sauté pan put enough oil to cover the bottom of the pan. Heat the oil. Once hot, carefully put one whole cleaned and trimmed cauliflower heads in and sear until golden all sides.
- Remove from oil and let drain on paper towels. Repeat with second head.
- When cauliflower is cool enough to touch, cut into medium size pieces and put to the side.
- Remove all but about 4 tablespoons of oil. Over a medium flame, caramelize the onions, garlic and ginger. Be careful not to burn them.
- Once caramelized, transfer to a bowl with the soy sauce, sesame oil, mushroom sauce and sweet chili and mix well.
- In a clean sauté pan, bring the sauce to a boil, and then add cauliflower pieces and toss. Remove from heat and plate.
- Garnish with fresh herbs and serve.
- Cook Time: 15 minutes
Recipe by Chef Ed Harris
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