Wok-fried cauliflower with honey soy hoisin

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves 2


111 Matt Tebbutt recipe template

By Ching-He Huang
From Saturday Kitchen


For the cauliflower

  • 1 tbsp rapeseed oil
  • 1 head cauliflower, washed and broken into florets

For the sauce

  • 1 tbsp cornflour
  • 1 tbsp rapeseed oil
  • 1 tbsp freshly grated root ginger
  • 1 red chilli, seeds removed, finely chopped
  • 70ml/2½fl oz bouillon vegetable stock (made with 1 tsp bouillon powder, such as Marigold and 70ml/2½fl oz cold water)
  • 1 tbsp clear honey (or golden syrup/agave syrup)
  • 2 tbsp hoisin sauce
  • 2 tbsp premium light soy sauce
  • 1 tsp premium dark soy sauce

To serve

  • handful pine nuts
  • handful snipped chives
  • steamed jasmine rice, to serve


  1. To make the cauliflower, heat a wok over a high heat until smoking, and add the rapeseed oil. Tip the cauliflower florets into the wok and stir fry for 30 seconds, then drizzle about 50ml/2fl oz water around the edges of the wok to create some steam to help cook the florets. Keep stirring until any liquid has evaporated, charring the florets for a smoky flavour. Remove the florets and set aside. Clean out the wok.

  2. To make the sauce, make a cornflour slurry in a small bowl by mixing together the cornflour and 2 tablespoons of water. Place the wok over a high heat, add the rapeseed oil and fry the ginger, chillies for a few seconds before adding the vegetable stock. Pour in the honey, hoisin sauce, light soy sauce and dark soy sauce. Stir in the cornflour slurry and cook to make a glossy sauce.

  3. Meanwhile, to make the garnish, dry fry the pine nuts in a pan over a medium heat until nicely browned and toasted.

  4. To serve, add the cauliflower back to the wok and toss it in the sauce, garnish with the toasted pine nuts, finely chopped chives and serve immediately with steamed jasmine rice.

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