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Stir-Fried Spicy Broccoli & Cauliflower

It’s an off week for the Wok Wednesdays crew, but I couldn’t keep away from my wok. After picking up some gorgeous broccoli and cauliflower at the farmers’ market yesterday I came up with this keeper of a recipe.  This was originally posted to my personal blog, Green Eats Blog. I’ve excerpted part of the post below and included a link to the recipe. Enjoy!

– Matt


Virtually everything you find at market this time of year can be stir-fried. Its a simple, no-frills way to put a delicious, healthy meal on the table in minutes that also stays true to the seasonal integrity of the ingredients. I stir-fry greens, squash, baby potatoes in their skins, garlic scapes, and more. I never have to worry about coming up with new and innovative ways to use up my haul from the farmers’ market because I know that with my wok at hand, and a few ingredients from my pantry, I can basically make something up on the fly.

That is where this recipe for Stir-Friend Spicy Broccoli and Cauliflower came from. I went to the market with the intention of picking up some garlic and onions for a cooking demonstration I’m giving this weekend (read more about my upcoming demos on the Green Eats Events page) and ended up being seduced by some gorgeous broccoli and cauliflower from my friend Jeffry of Seeing Stars Farm. Without knowing what I would do with them (but with faith in my wok) I bought them and never looked back.

At home the next day, as I prepared for lunch, I pulled out the broccoli and cauliflower with the intention of doing some simple and quick that stayed true to the vegetables. Always a fan of a little heat, I grabbed my jar of chili-garlic sauce from the fridge along with some soy sauce, snatched up a small shallot from the basket on my counter, and….stopped. Nothing else was needed. A quick blanch of the veg and a simple chop of the shallot and  I was ready to go.





2 responses »

  1. Thanks! That looks like a meal I would enjoy. I will make that one!

    I joined your group yesterday & started my blog (to be a participating member of the group) with 3 posts and an “about” page. Please come by. You can see my photos and description of cooking Grace Young’s p154-155 recipe “Stir-Fried Chili Scallops with Baby Bok Choy”.

    If you had asked me Monday if I would start a blog Tuesday, I would have said “No, not Tuesday or any day!, but I enjoyed the process & am really pleased with the results, and hope to have some visitors come by to make it worth doing. Please leave a comment if you visit!

    • Apologies for not responding to your post sooner. I really enjoyed reading your wok entries and envy the fact that you’re able to drop by The Wok Shop. You’re lucky to have met Tane Chan, our reigning wok ambassador. Did you know there’s a FB Wok Wednesdays page where there is more discussion about stir-fry recipes and wok talk? Please feel free to post any questions to me too. I’m very impressed that you created a blog so quickly.


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