Spicy dry-pot cauliflower (干锅菜花)
A healthy dish for those who love spicy food and intense flavour. Dry-pot cauliflower is an easy stir-fry for everyday home cooking.
Servings: 2 servings
Ingredients
- 1 cauliflower about 500g/18oz
- 1 teaspoon Sichuan peppercorns
- 1 tablespoon cooking oil
- 100 g bacon, cut into small pieces 3.5oz, see note 1
- 2 slices ginger, julienned
- ¼ bell pepper, sliced
- 3 cloves garlic, sliced
- 1 teaspoon light soy sauce
- 1 stalk scallions, finely chopped
- 1 teaspoon fresh chilli, finely chopped see note 2
- ¼ teaspoon salt
Instructions
- Cut cauliflower into bite-size pieces (remove the stem in the middle). Bring a pot of water to a boil. Put the cauliflower in and cook for 2 minutes then drain
- In an empty wok (or a deep frying pan), cook cauliflower and Sichuan peppercorns on high heat. Keep stirring until the cauliflower turns slightly brown.
- Push the cauliflower to one side of the wok, pour the oil on the other side then stir in bacon and ginger.
- When the bacon changes colour, add bell pepper, garlic and soy sauce. Continue stirring until the cauliflower is cooked to taste.
- Scatter scallions, fresh chilli and salt over the contents of the wok. Stir for another 20 seconds or so.
Notes
1. You may leave out bacon and make it a vegetarian dish.
2. It's also possible to replace fresh chilli with dried chilli. If you do so, add dried chilli with Sichuan peppercorns.