Ginger Stir Fried Cauliflower With Oyster Sauce Recipes

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GINGER STIR FRIED CAULIFLOWER WITH OYSTER SAUCE



Ginger Stir fried Cauliflower with Oyster Sauce image

This is a delicious way to cook cauliflower. I like mine crisp so I do not steam it before stir frying however if you like it cooked more steam for 5 minutes before stir frying it

Provided by Bergy

Categories     Cauliflower

Time 18m

Yield 4 serving(s)

Number Of Ingredients 11

1 medium cauliflower, broken into 1 1/2" florets
2 tablespoons soy sauce
1/4 teaspoon sugar
2 tablespoons lite olive oil (or other oil)
1 tablespoon ginger, peeled,minced
1 1/2 teaspoons garlic, minced
2 scallions, minced
1/4 cup chicken or 1/4 cup vegetable stock
2 tablespoons oyster sauce
1 teaspoon cornstarch (optional)
2 tablespoons water (optional)

Steps:

  • Mix cauliflower with 1 tbsp soy sauce & have the sugar stirred into the soy.
  • Turn wok or large skillet to high heat, add oil, and when it starts smoking add ginger and garlic for about 15 seconds Turn heat down a little bit but still high.
  • Add cauliflower and scallions, stir and cook for about 2 minutes.
  • Add stock, water, oyster sauce and remaining soy sauce Cook for 1 minute.
  • If you like a thicker sauce add corn starch stir and cook for no more than 1 minute.

THAI FRIED RICED CAULIFLOWER



Thai Fried Riced Cauliflower image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 17

1 pound boneless, skinless chicken breast, cut into thin slices
1 teaspoon cornstarch
2 tablespoons oyster sauce
1 tablespoon fish sauce
2 teaspoons soy sauce
1 teaspoon sugar
1/4 cup canola oil
1 small yellow onion, finely diced
1 red bell pepper, finely diced
1 tablespoon minced ginger
5 cloves garlic, minced
1 Thai chile pepper, thinly sliced
One 12-ounce package frozen riced cauliflower with lemon and garlic (4 cups), defrosted but still cold
1/2 lime
2 scallions, green and white parts, chopped
1 tablespoon chopped toasted peanuts
1/2 cup fresh cilantro leaves

Steps:

  • Toss together the sliced chicken and cornstarch in a large bowl. Whisk together the oyster sauce, fish sauce, soy sauce and sugar in a small bowl.
  • Heat the oil in a wok or large nonstick skillet over high heat until the oil begins to smoke. Add the chicken and cook until just cooked through, about 4 minutes. Remove to a plate.
  • Add the onion and red bell pepper and cook for about 2 minutes. Add the ginger, garlic and Thai chile pepper and cook for another minute. Stir in the riced cauliflower and cook 1 minute. Stir in the oyster sauce mixture and continue to cook until the cauliflower is cooked throughout, another 1 to 2 minutes.
  • Transfer to a serving bowl and finish with a squeeze of lime juice. Garnish with the scallions, toasted peanuts and cilantro leaves.

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