Prep Time: 20 minutes
Cook Time: 20-25 minutes
Chinese cuisine has some of my favorite flavors. I love ginger, sesame, soy and especially garlic. This year my summer garden has provided me with more garlic than I know what to do with! I have dried most of it and frozen some for later in the year, but I still have a lot of fresh cloves leftover. I decided I want to use them to make a sesame marinade for some Chinese take-out style cauliflower. This recipe uses the leftover marinade for the sauce so it has a deep flavor profile full of umami and a ginger pop! I hope you enjoy!
• 2 tbsp reduced-sodium soy sauce
• 1 tbsp dark corn syrup
• 1 tbsp sesame oil
• 2 tsp of crushed red pepper
• 1 tbsp canola oil
• 2 tbsp grated, peeled fresh ginger
• 1 tbsp chopped garlic
• 1 medium yellow bell pepper, thinly sliced
• 3-4 cups cauliflower florets
• 2 cups snow peas
• 2 tbsp sesame seeds
*Optional: parsley, bay leaf, and/or basil for garnish
1. In small bowl, whisk together soy sauce, dark corn syrup, sesame oil, and crushed red pepper.
2. Fill a large pot with water. Add the cauliflower and bring to a boil. Cook the florets for 3-5 minutes— you want them to soften but still be firm— then remove from the stove and “shock” the florets in an ice bath to stop the cooking.
3. Once the cauliflower has cooled toss them in the sesame marinade. Set aside.
4. Heat canola oil in large skillet over medium high heat. Stir in ginger and garlic; cook about a minute or until fragrant.
5. Add bell pepper, snow peas and cauliflower, but reserve the marinade. Stir the veggies frequently as they cook to prevent burning, about 6-8 minutes or until tender.
6. Turn down the heat and add the sesame seeds the soy sauce marinade and cook until heated through. Serve with rice, toss with some noodles, or make a lettuce wrap like I did!