Name: Foxborough Fireworks Stir-Fry – Wok-Hei Cauliflower & Charred Veggies
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 large head cauliflower, cut into small florets (about 1.5 lbs); 2 tbsp avocado oil or grapeseed oil; 1 cup snap peas, trimmed and halved; 1 red bell pepper, sliced into thin strips; 1 small red onion, sliced into petals; 3 garlic cloves, minced; 1-inch ginger, peeled and julienned; 2 scallions, sliced (green and white parts separated); 1/2 cup shelled edamame (thawed if frozen); 1 tbsp soy sauce or tamari (for gluten-free); 1 tbsp rice vinegar; 2 tsp toasted sesame oil; 1 tsp chili crisp (optional, for drama); 1/2 tsp kosher salt (plus more to taste); 1/4 cup fresh cilantro leaves; Lime wedges, for serving

Foxborough Fireworks Stir-Fry – Wok-Hei Cauliflower & Charred Veggies

CrushedLemon1034

Channeling the unexpected energy and viral drama of a Coldplay concert “kiss cam” gone wild, this dinner brings the fireworks to your plate. Inspired by the spontaneous, slightly chaotic, and ultimately memorable moment, this wok-fired stir-fry features charred cauliflower and a riot of California-fresh veggies, all tossed at dizzying heat for that elusive wok hei. Pops of chili crisp and a shower of fresh herbs elevate this dish from the ordinary to the spectacular—a meal sure to spark conversation and light up your dinner table, no matter who’s watching.

Ingredients

Instructions

Preheat a large wok over high heat until smoking hot. Swirl in 1 tbsp avocado oil, making sure it coats the surface.
Add the cauliflower florets. Let them sear undisturbed for 2 minutes to develop a char, then toss frequently for another 2 minutes until golden and just tender. Transfer to a plate.
Add remaining 1 tbsp oil to the wok. Toss in red onion and bell pepper. Stir-fry for 1 minute until edges are blistered, then add snap peas and edamame. Stir-fry for 2 more minutes.
Add garlic, ginger, and white parts of scallions. Stir-fry until fragrant, about 30 seconds.
Return cauliflower to the wok. Pour in soy sauce, rice vinegar, and salt. Toss vigorously with a scooping motion for 1 minute, allowing flavors to meld. Remove from heat. Drizzle with toasted sesame oil and chili crisp (if using).
Transfer to a platter. Scatter with green scallion tops and cilantro. Serve with lime wedges to squeeze over just before eating.