Cauliflower, Mushroom & Baby Corn Recipe

Prep vegetables

Wash and cut the cauliflower into bite-sized florets (about 4 cups). Slice mushrooms, halve baby corn lengthwise if large, thinly slice the onion, mince the garlic, grate the ginger, and slice the green onions. Chop cilantro if using.

Blanch cauliflower and baby corn (optional for tender-crisp texture): bring a medium pot of salted water to a boil, add cauliflower and baby corn and cook 2 minutes. Drain and immediately plunge into ice water to stop cooking. Drain and set aside.

Make sauce

In a small bowl whisk together soy sauce, oyster (or mushroom) sauce, rice vinegar, sesame oil, sugar or honey, salt, black pepper, and crushed red pepper flakes if using. In a separate small cup dissolve 1 tsp cornstarch in 2 tbs of the water/broth, then set aside. Keep remaining water/broth nearby.

Stir-fry aromatics

Heat a large wok or heavy skillet over medium-high heat until hot. Add 2 tbs vegetable oil and swirl. Add sliced onion and cook 2 minutes, stirring, until starting to soften. Add minced garlic and grated ginger and cook 30–45 seconds until fragrant, stirring constantly.

Add mushrooms and cook 3–4 minutes until they release moisture and begin to brown at the edges.

Add blanched (or raw, if you skipped blanching) cauliflower florets and baby corn. Stir-fry, tossing frequently, for 4–6 minutes until cauliflower is tender-crisp and heated through. If mixture looks dry, add 2–4 tbs of the reserved water/broth to create steam and help vegetables cook without burning.

Combine with sauce

Pour the prepared sauce over the vegetables and stir to combine. Give the dissolved cornstarch a quick stir (it may have settled) and add it to the pan along with the remaining water/broth as needed. Stir constantly as the sauce comes to a simmer; cook 1–2 minutes until sauce thickens and coats the vegetables.

Taste and adjust seasoning: add up to another 1/4 tsp salt or a splash more soy sauce if needed.

Turn off heat and finish with 1 tsp toasted sesame seeds, sliced green onions, and chopped cilantro if using. Drizzle with an extra 1/2 tsp sesame oil for aroma and toss gently.

Serve hot with steamed rice or noodles and lime wedges on the side for squeezing over, if desired.