chinese

Dry Pot Cauliflower with Sausage and Garlic Sprouts

Name: Dry Pot Cauliflower with Sausage and Garlic Sprouts
Yield: 1 serving
Cuisine: chinese
Ingredients: 201 g cauliflower florets; 50 g Chinese sausage; 180 g cooked white rice; 10 g vegetable oil; 7 g garlic; 6 g ginger; 57 g garlic sprouts; 9 g light soy sauce; 6 g rice vinegar; 1 g chili flakes

This stir-fried dish pairs cauliflower florets with Chinese sausage, garlic and garlic sprouts. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

23 g Protein

85 g Carbohydrates

25 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

201g cauliflower florets 50 kcal
50g Chinese sausage 165 kcal
180g cooked white rice 234 kcal
10g vegetable oil 88 kcal
7g garlic 10 kcal
6g ginger 5 kcal
57g garlic sprouts 85 kcal
9g light soy sauce 6 kcal
6g rice vinegar 1 kcal
1g chili flakes 3 kcal

Cooking instructions

cauliflower florets
Blanch cauliflower in boiling water 2 minutes, then drain well (this helps it crisp faster).
Chinese sausagevegetable oil
Heat oil in a wok over medium-high. Add sausage and stir-fry 2 to 3 minutes until browned.
garlicgingerchili flakes
Add garlic, ginger, and chili flakes; stir-fry 20 seconds until fragrant.
cauliflower florets
Add cauliflower and stir-fry 4 to 5 minutes until lightly charred in spots.
garlicgarlic sproutslight soy saucerice vinegar
Add garlic sprouts, soy sauce, and vinegar; toss 1 minute until sprouts just soften.
Serve hot with steamed rice.