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
- 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
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.
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.