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Wok-fried cauliflower with honey soy hoisin

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Wok-fried cauliflower with honey soy hoisin

Ching He Huang’s wok-fried cauliflower is made with honey, soy sauce, hoisin and pine nuts. Use golden syrup or agave syrup instead of honey to make this vegan.

Ingredients

For the cauliflower

For the sauce

To serve

Method

  1. To make the cauliflower, heat a wok over a high heat until smoking, and add the rapeseed oil. Tip the cauliflower florets into the wok and stir fry for 30 seconds, then drizzle about 50ml/2fl oz water around the edges of the wok to create some steam to help cook the florets. Keep stirring until any liquid has evaporated, charring the florets for a smoky flavour. Remove the florets and set aside. Clean out the wok.

  2. To make the sauce, make a cornflour slurry in a small bowl by mixing together the cornflour and 2 tablespoons of water. Place the wok over a high heat, add the rapeseed oil and fry the ginger, chillies for a few seconds before adding the vegetable stock. Pour in the honey, hoisin sauce, light soy sauce and dark soy sauce. Stir in the cornflour slurry and cook to make a glossy sauce.

  3. Meanwhile, to make the garnish, dry fry the pine nuts in a pan over a medium heat until nicely browned and toasted.

  4. To serve, add the cauliflower back to the wok and toss it in the sauce, garnish with the toasted pine nuts, finely chopped chives and serve immediately with steamed jasmine rice.

Recipe Tips

Ching served this with her on Saturday Kitchen.