The hubs absolutely loves Thai style vegetable dishes. This Thai cauliflower stir fry is inspired by a dish we had back there in Thailand a few years ago. It had also chicken in it but I left that out this time, because I wanted a quick and easy vegetable side dish.
It goes extremely well with grilled fish or satay skewers!
Thai Cauliflower Stir Fry
Cooking Thai is very easy to do. Just keep the ingredients simple. because simplicity is really key in Thai cooking. The cliché less is more to put it in another way.
You can see that for the recipe below I only use a mixture of garlic, water, oyster sauce and fish sauce to stir fry the cauliflower in. It really doesn’t need any oil or butter which makes it also light and healthy! And don’t let the red chili scare you off. It will add the necessary heat to the subtle cauliflower taste.
From time to time I also like to add a handful of cashews to it for extra crunch. Can’t find cashews or none in your pantry at this moment? Then a handful of salted and roasted peanuts will also do the job! Both cashews and peanuts add a deliciously creamy and earthy touch to this dish.
Do you love Asian style vegetable dishes like this?
Let’s bring some Thai magic to your dinner table today. I hope that you love this cauliflower stir fry just the way we do!
Crunchy vegetables in an oyster and fish sauce marinade... a healthy side dish!
- 12,5 oz small cauliflower florets (350 g)
- 1 tbsp oyster sauce
- 1 tsp fish sauce
- 2 tbsp fresh cilantro chopped
- 2 tbsp fresh mint chopped
- 3 dried chilies (optional)
- ¼ tsp garlic powder or garlic paste
Combine the oyster sauce, fish sauce and 2 tablespoons of water in a small cup. Then put it aside until later.
- In a medium non-stick pan pour 5 tablespoons of water and the garlic powder or garlic paste.
Place the pan over high heat until boiling. Then add the cauliflower florets and dried chilies.
Stir well and let the cauliflower cook for 2 minutes. Then add the oyster sauce mixture.
Stir fry the vegetables for 4 minutes. Season with a pinch of pepper if you're not using dried chilies. The cauliflower florets have to be crunchy so don’t overcook them. Add extra water if necessary. Right in the end sprinkle with the chopped mint and cilantro.
Stir well and then check the seasoning. Add extra oyster sauce, fish sauce, pepper or salt to taste if necessary. Scoop the stir fried cauliflower on a large serving plate and drizzle with the remaining oyster marinade in the pan. Serve hot.