Wagamama bang bang cauliflower recipe

‘Bang bang chicken’ is traditionally served in China as a street food snack and is so-called because of the method of tenderising the chicken with a hammer before it’s coated in a spicy sauce and fried. We’ve created a plant-based alternative. The flavour of the sauce is sweet, salty, smoky and spicy and makes a perfect side dish.

Wagamama bang bang cauliflower recipe
Howard Shooter

SERVES 2

4 tbsp vegetable oil
1 head of cauliflower, broken into small florets
1 red onion, finely sliced
2 spring onions, finely sliced
1 quantity Firecracker Sauce (see below)

FOR THE GARNISH 

2.5cm piece of ginger, peeled and finely sliced
a few coriander sprigs, leaves picked

1. Place half the oil in a wok over a high heat and stir-fry the cauliflower for 5–8 minutes until browned.

2. Add the remaining oil to the pan and stir-fry the red onion and spring onions until slightly caramelised. Stir in the firecracker sauce and simmer to heat through.

3. Divide the cauliflower between 2 serving bowls and top with the fresh ginger and coriander.

FIRECRACKER SAUCE Place 50ml yakitori sauce, 50ml oyster sauce or vegetarian oyster sauce, 100ml sriracha sauce, 2 tbsp fish sauce or vegetarian oyster sauce, 50ml vegetable oil, 2 tbsp dried chilli flakes, 6 tbsp runny honey or 3 tbsp agave syrup and 3 tbsp sweet chilli sauce in a small saucepan over a medium-low heat, bring to the boil and then reduce the heat to a simmer. Cook for about 15–20 minutes until the sauce thickens to a syrup-like consistency. Add more chilli flakes to taste. Serve instantly or transfer to an airtight jar and keep in the fridge for up to 3 weeks. 

Wagamama recipesRecipe extracted from Wagamama: Feed Your Soul, published by Kyle Books, priced £20.