Wednesday, November 19, 2014

Wok Wednesdays | Stir-Fried Cauliflower with Rice Wine

WW wokking through Stir-Frying to the Sky's Edge
by Grace Young


Here is an incredibly easy and surprisingly tasty stir-fry. I say surprisingly, because really, there isn't much to this recipe, as you will see below.

 Mise en place.

Bowl 1: Ginger
Bowl 2: Blanched cauliflower
Bowl 3: Rice wine (I used dry sherry), rice vinegar
Bowl 4: Salt

I had some sliced scallions hanging out in the fridge, so I tossed a handful on for a little color; taste wise - the cauliflower doesn't need it. Who knew that so few ingredients would add so much to this under-appreciated vegetable. 

We are asked not to post the recipes here on our blog. If you would like the recipe, you will find it on page 214 of  Stir-Frying to the Sky's Edge, which you can purchase at your local bookstore or find it at your local library. I highly recommend purchasing the book - you won't be disappointed.  
The recipe is also available here on Google books. 

Wok Wednesdays is an online cooking group. If you would like information about joining us, click here, or visit us on Facebook. Would love for you to wok along with us!


  1. Looks great! I love the scallions for color, but you are right, the flavor is amazing. And so simple!

  2. Yum, this is a delicious and very unique looking stir fry, it sounds fresh with such simple ingredients.

  3. Wow! So simple. I can't wait to try it! ~ David


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