Super quick and easy Cauliflower Shrimp Stir Fry perfect for weeknights. This light and colorful stir fry is great with a bowl of steamed rice.
When it comes to preparing a Chinese meal, a vegetable stir fry is a must-have dish. Vegetable stir fries can be elaborate but the ones cooked daily for lunch or dinner are often super quick and easy to prepare. They usually take no more than 30 minutes to prepare.
Ingredients for Stir Fry
Almost any kind of vegetables may be used for a stir fry. Some families prefer their stir fries totally vegan while others like to add seafood or meat to give it more flavor and texture. I do it both ways depending on the vegetable and ingredients on hand.
You may have read that in August I harvested 6 heads of cauliflower from my Raised-Bed Vegetable Garden. This Cauliflower Shrimp Stir Fry was the dish I cooked that very same day. I also harvested 2 onions and some basil leaves to make the stir fry more colorful and flavorful.
Since the produce were super fresh, I kept the seasonings to a minimum just so we can taste the sweetness of the vegetables. The basil leaves were used more like a garnish but it did lend a fresh taste to the stir fry.
Tools Used in Making This Cauliflower Shrimp Stir Fry
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Cauliflower Shrimp Stir Fry
- 3 tbsp vegetable oil
- 1 head cauliflower (3 lbs/1.4 kg), cut into florets
- 1 large carrot (cut into half lengthwise and thinly sliced)
- 2 small red onions (cut into bite size pieces)
- 2 cloves garlic (minced)
- 8 oz shrimp (peeled and deveined) (225g)
- 3 to 4 sprigs basil (stems removed)
- 2 tbsp soy sauce
- ½ tsp salt
- ¼ tsp ground pepper
- 1 tsp cornstarch mixed with 2 tbsp water
- Heat a wok or large fry pan over medium high heat. Add 1 tablespoon vegetable oil. Fry Cauliflower, carrot, and onions for 3 minutes. Remove and set aside.
- Add remaining 2 tablespoons vegetable oil to the wok. Fry minced garlic for 30 seconds. Add shrimp and continue to fry for another 2 minutes or until shrimp turn pink and curl.
- Return cooked cauliflower, carrot, and onions to the wok. Add soy sauce, salt, and ground pepper. Fry for another minute.
- Stir in cornstarch mixture. Allow it to thicken. Turn off the stove.
- Sprinkle basil leaves on the top. Transfer to a plate and serve immediately.
Serving Suggestion for Cauliflower Shrimp Stir Fry
That evening we enjoyed a simple dinner of brown rice, Kong Tau Yew Bak (Braised Pork in Soy Sauce), and this stir fry. It was really tasty and everyone wished that there was more of this stir fry. The super fresh cauliflower and onions were so mild tasting and crunchy. It was a pity our homegrown carrots were not ready for harvesting at that time or I would have pulled out some for this stir fry.