{"id":23721,"date":"2017-02-18T23:30:53","date_gmt":"2017-02-19T04:30:53","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=23721"},"modified":"2022-03-07T15:42:22","modified_gmt":"2022-03-07T20:42:22","slug":"cauliflower-in-soy-and-hoisin-sauce","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/cauliflower-in-soy-and-hoisin-sauce\/","title":{"rendered":"Cauliflower in Soy and Hoisin Sauce"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-23722\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2017\/02\/Cauliflower-in-Soy-and-Hoisin-Sauce.jpg\" alt=\"Cauliflower in Soy and Hoisin Sauce\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2017\/02\/Cauliflower-in-Soy-and-Hoisin-Sauce.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2017\/02\/Cauliflower-in-Soy-and-Hoisin-Sauce-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Cauliflower florets stir fried in\u00a0Chinese sauces like Soy sauce and hoisin sauce&#8230;it&#8217;s a healthy version without frying cauliflower.<\/p>\n<p>I wasn&#8217;t quite sure what I was making, was it Schezwan or Manchurian??? Though, initially I called this recipe Schezwan, I realized that schezwan sauce is made of dry red chilies, garlic and a few other ingredients and it&#8217;s very spicy. On the other hand, Manchurian dishes don&#8217;t have hoisin sauce added to it. Hence, I am not really giving any name to this dish, calling it cauliflower in Soy and Hoisin sauce as those are the two main sauces I&#8217;ve used in this recipe. I skipped frying the cauliflower to make it healthy, instead I first poached the cauliflower florets in boiling water till it&#8217;s turned tender and then stir fried with the sauces. I have to tell you, this dish tasted so delicious that my Man who is not a fan of cauliflower enjoyed it without frowning.<\/p>\n<p>Other Cauliflower Recipes, <a href=\"http:\/\/www.thasneen.com\/cooking\/category\/recipes\/by-ingredient\/cauliflower-by-ingredient\/\" target=\"_blank\" rel=\"noopener\">click here<\/a><\/p>\n<p><strong>Cooking video:<\/strong><\/p>\n<p><iframe loading=\"lazy\" title=\"Easy Cauliflower in Soy &amp; Hoisin Sauce\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/X0C3ilWJGn8?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-23723\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2017\/02\/Cauliflower-in-Soy-sauce-and-Hoisin-Sauce.jpg\" alt=\"Cauliflower in Soy sauce and Hoisin Sauce\" width=\"475\" height=\"510\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2017\/02\/Cauliflower-in-Soy-sauce-and-Hoisin-Sauce.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2017\/02\/Cauliflower-in-Soy-sauce-and-Hoisin-Sauce-186x200.jpg 186w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\">\n<div class=\"item ERName\">Cauliflower in Soy and Hoisin Sauce<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Main<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Chinese<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT5M\">5 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT30M\">30 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT35M\">35 mins<\/time><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Cauliflower florets- 4 cups<\/li>\n<li class=\"ingredient\">Oil- 2 tbsp<\/li>\n<li class=\"ingredient\">Ginger, chopped- 1 inch slice<\/li>\n<li class=\"ingredient\">Garlic, chopped- 2 cloves<\/li>\n<li class=\"ingredient\">Dry red chili flakes- 1 tsp<\/li>\n<li class=\"ingredient\">Onion, chopped small- 1<\/li>\n<li class=\"ingredient\">Spring onions, chopped- 1 sprig<\/li>\n<li class=\"ingredient\">Soy sauce- 2 tbsp<\/li>\n<li class=\"ingredient\">Hoisin sauce- 3 tbsp<\/li>\n<li class=\"ingredient\">Rice Vinegar- 1 1\/2 tsp (optional)<\/li>\n<li class=\"ingredient\">Tomato Ketchup- 2 tbsp<\/li>\n<li class=\"ingredient\">Water- 1\/4 cup<\/li>\n<li class=\"ingredient\">Corn Starch- 1 tbsp mixed with 2 tbsp cold water<\/li>\n<li class=\"ingredient\">Sesame seeds- 1 tbsp<\/li>\n<li class=\"ingredient\">Ground pepper- 1\/4 to 1\/2 tsp<\/li>\n<li class=\"ingredient\">Cilantro, chopped- 2 handfuls<\/li>\n<li class=\"ingredient\">Spring onions, chopped- 1 sprig, to garnish<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Remove the florets from a small cauliflower.<\/li>\n<li class=\"instruction\">Boil water in a saucepan, season the water with 2 pinches of salt.<\/li>\n<li class=\"instruction\">Add the florets and cook till they have turned tender yet slightly crisp. Do not over cook till cauliflower florets have cooked thoroughly. Drain the water and keep aside.<\/li>\n<li class=\"instruction\">Place a wide non-stick pan over medium heat, add oil and let oil turn hot.<\/li>\n<li class=\"instruction\">Add ginger and garlic, saute till golden.<\/li>\n<li class=\"instruction\">Add red chili flakes, saute for a few seconds.<\/li>\n<li class=\"instruction\">Add chopped onion and spring onions, saute till onions turn golden in color.<\/li>\n<li class=\"instruction\">Add the cooked cauliflower florets, stir fry for a minute.<\/li>\n<li class=\"instruction\">Add soy sauce, hoisin sauce, rice vinegar and tomato ketchup. Combine well.<\/li>\n<li class=\"instruction\">Add 1\/4 cup water, combine well and cook for 2 to 3 minutes.<\/li>\n<li class=\"instruction\">Add corn starch mixed with water, combine well till gravy thickens.<\/li>\n<li class=\"instruction\">Add sesame seeds, ground pepper and cilantro, combine well and cook for a minute.<\/li>\n<li class=\"instruction\">Remove the pan from the heat, serve in a bowl and garnish with spring onions.<\/li>\n<li class=\"instruction\">Serve along with rice or noodles.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.4.3177<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cauliflower florets stir fried in\u00a0Chinese sauces like Soy sauce and hoisin sauce&#8230;it&#8217;s a healthy version without frying cauliflower. I wasn&#8217;t quite sure what I was making, was it Schezwan or Manchurian??? Though, initially I called this recipe Schezwan, I realized that schezwan sauce is made of dry red chilies, garlic and a few other ingredients &hellip; <\/p>\n","protected":false},"author":1,"featured_media":23723,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[581,346,425,1288,373,18,30],"tags":[46],"class_list":["post-23721","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-asian-by-cuisine","category-cauliflower-by-ingredient","category-chinese","category-low-carb-recipes","category-soy-sauce","category-vegetarian","category-video","tag-cauliflower","course-main","cuisine-chinese-3"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/23721","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=23721"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/23721\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/23723"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=23721"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=23721"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=23721"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}