RECIPE - STIR-FRY CAULIFLOWER AND CARROTS

Cauliflower is a great vegetable to stir-fry. The advantage of cooking cauliflower using the stir-frying technique is the ability to achieve the flavor that normally only comes with roasting and grilling the cauliflower. However, the process is quicker and more efficient. Furthermore, the cauliflower could be seasoned in many different ways. In this video, I seasoned the cauliflower with a light teriyaki flavor with the use of a combination of oyster sauce and hoisin sauce. I also recently started to use the Lao Gan Ma Fried Chili in Oil sauce to enhance the flavor of the dish. This sauce adds to the complexity of the flavor without making the dish spicy. It is another approach in my flavor chasing to improve the flavor of my dishes.

INGREDIENTS
Carrots (thinly sliced) - 1/2 cup
Cauliflower (cut to bite size) - 2 cups
Scallions (chopped) - 1/4 cup
Oyster sauce - 1 tbsp
Hoisin sauce - 1/2 tbsp
Lao Gan Ma Fried Chili in Oil - 1 tsp


STIR-FRYING

Spot Seasoning the Wok
I heat up my Cuisinart 14-in stainless steel wok for 1 min under the highest heat setting.
Add 1.5 tbsp of canola oil (or any oil with a high smoking point).
Heat up the oil until it starts to gently smoke (usually about 1 to 2 min).
Turn heat down to low to prevent the oil from smoking too much. 
This is the time when the wok is being seasoned.
Let the oil smoke for another 15 seconds.
The wok is seasoned and ready to be used.

Cooking Instructions
Add carrots to the wok.
Add cauliflower to the wok.
Stir-fry for 60 seconds.
Add more oil if necessary.
Stir-fry until desired texture is achieved.
Add oyster sauce, hoisin sauce, and fried chili in oil sauce.
Add scallion.
The dish is ready to serve.
Total cook time is 5 minutes.