Sometimes I crave Chinese food so bad I don’t know what to do with myself.
Usually, though, I get a grip and make a stir-fry.
This isn’t, as far as I know, a traditional stir-fry, but I really enjoyed it and it satisfied my cravings for Chinese food, so it’s all good. I’m not usually a cauliflower fan, but I like it prepared like this, a bit browned and a bit charred, so that the earthy flavors are teased out. The edamame’s nutty-earthy flavors are similarly enhanced by browning, and I think complements the cauliflower really well. Plenty of freshly ground black pepper and a squirt of sriracha give this dish some kick.
Edamame can be found in most well-stocked supermarkets now (I get mine at Trader Joe’s). I find that getting the frozen, shelled variety is the easiest. They’ve already been blanched before being frozen, so they cook quickly.
If you don’t have sriracha, you can substitute another hot sauce as long as it is not too vinegary. You can usually find sriracha in the Asian section of your grocery or at Asian food stores.
As with most stir-fries, you’re going to be working with a hot and fast wok, so having your mise-en-place ready to go makes things much easier. Have everything chopped and your sauces ready at hand before you start stir-frying.
Cauliflower and Edamame Stir-Fry
2 tbsp canola oil
1 medium head cauliflower, cut into florets
1/2 cup shelled frozen edamame
2 cloves garlic, minced
1/4 cup water
1 tbsp low-sodium soy sauce
1 tbsp sriracha hot sauce
fresh black pepper
Heat oil in a wok or large skillet over medium-high heat until oil is hot and shimmering. Add cauliflower, and stir around to coat with oil. Cook, tossing frequently, until parts of cauliflower are browned. Lower heat to medium.
Add edamame and minced garlic. Stir around briefly, trying to avoid letting the garlic burn. Add 1/4 cup water (it will sizzle vigorously). Put cover on wok, and let steam for 4-5 minutes, or until cauliflower is crisp-tender.
Uncover wok. Stir-fry all the vegetables together until the last of the water has evaporated. Add sriracha, soy sauce, and season with salt and plenty of black pepper. Stir-fry briefly until cauliflower is coated (this is a relatively “dry” stir-fry…there won’t be much sauce).
Serve immediately with steamed rice and optionally, a few other Chinese dishes.