Thai-style cauliflower stir-fry with crispy onions
3
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Turmeric and coriander flavoured cauliflower stir-fry makes for a super easy and tasty vego meal.
Ingredients
Canola oil
2 tbs, or sunflower oil
Brown onion
1 medium, thinly sliced
Garlic
2 clove(s), thinly sliced
Ground turmeric
1 tsp
Fresh coriander
2 tsp, root, finely chopped, plus extra 1/3 cup leaves to serve
Cauliflower
½ medium, cut into florets
Beans, snake
150 g, cut into 4cm lengths
Choy sum
1 bunch(es), chopped
Kecap manis
2 tbs, Indonesian sweet soy sauce
Lime juice
1 tbs
Silken tofu
350 g, firm variety, cut into 2cm cubes, drained on paper towel
Instructions
1
Heat a wok over high heat. Add half the oil and heat for 20 seconds. Stir-fry half the onion for 2–3 minutes or until golden and crisp. Transfer to a plate lined with paper towel. Repeat with remaining oil and onion.
2
Reheat wok over medium-high heat. Stir-fry garlic, turmeric and coriander root for 30 seconds or until fragrant. Add cauliflower and ¼ cup (60ml) water and stir-fry for 5 minutes or until cauliflower is almost tender.
3
Add beans and stir-fry for 2 minutes. Add choy sum and stir-fry for 1 minute or until just wilted.
4
Add kecap manis, juice and tofu and stir-fry for 1 minute or until heated through (see note). Serve sprinkled with onion and coriander leaves.
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