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Chinese cauliflower stir-fry
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4.39 from 13 votes

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.
Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Course: Side Dish
Cuisine: Chinese
Keyword: Vegetables
Servings: 2 servings
Author: Wei Guo


  • 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.