Crispy XO Cauliflower Stir-Fry

1. Water-Blanch the Cauliflower

Bring 6 cups of water to a boil in a large pot, adding 1 tablespoon of salt and, if you choose, 1 teaspoon of baking soda. Once the water reaches a rolling boil, add the 4.5 cups of small cauliflower florets. Blanch them for just 1 minute. Immediately transfer the cauliflower to an ice water bath to halt the cooking process. Once cooled, drain the florets thoroughly.

2. Stir-Fry

Heat a wok over high heat until very hot, then add 2 tablespoons of peanut oil. Swirl the oil in the wok and wait for a wisp of white smoke to appear. Add the 2 teaspoons of minced ginger and 0.75 teaspoon of salt to the wok, stirring briskly to release the ginger’s fragrance. Quickly follow with 3 tablespoons of XO sauce, stirring to combine the flavors.

3. Combine and Cook

Add the blanched cauliflower florets to the wok. Stir-fry for about 2 minutes, ensuring the cauliflower is evenly coated with the sauce. If the mixture seems too dry, add up to 2 tablespoons of chicken stock to help distribute the flavors and keep everything moist. Cook for an additional 2 minutes, stirring continuously.

4. Serve

Transfer the stir-fried cauliflower to a serving dish and enjoy immediately. This dish is best served hot, showcasing the crispy texture and savory flavors.