Chinese🥬 Vegetables

Chinese Cauliflower Stir Fry

Name: Chinese Cauliflower Stir Fry
Total time: 20 min
Cuisine: Chinese
Ingredients: 340 g cauliflower; 1 tbsp vegetable oil; 141 g skinless pork belly; 4 cloves garlic; 4 Thai bird eye chilies; 1 green chili; 1 dried red chili; ½ tbsp Sichuan dou ban jiang; 2 tsp soy sauce; ½ tbsp oyster sauce; ¼ tsp Sichuan peppercorn powder

⏱ 20 min

This is the most popular Chinese cauliflower recipe. It is easy to make with a spicy and savory taste. The special dry-cooking method imparts an iconic smoky flavor and gives the cauliflower a crispy texture. Once you try it, you will want to apply the technique to other vegetables as well.

Adapted from a video by Souped Up Recipes

The Best Chinese Cauliflower Stir Fry Recipe

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Ingredients

cauliflower340 g
vegetable oil1 tbsp
skinless pork bellysliced thinly141 g
garlicsliced thinly4 cloves
Thai bird eye chiliesdiced4
green chilisliced thinly1
dried red chiliseeded and cut into short pieces1
Sichuan dou ban jiang½ tbsp
soy sauce2 tsp

Steps

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1
Cut the cauliflower into small florets. Add a drizzle of vegetable oil and toss to coat well.
2
Add the cauliflower to the wok and stir over medium heat for 3–4 minutes until slightly charred. Remove and set aside. This dry-cooking method imparts a smoky, concentrated flavor that makes the cauliflower taste superior to blanched versions.
3
Turn the heat to medium-low and add the pork belly to the wok. Stir for a few minutes until approximately 2 tablespoons of pork fat has been rendered.
4
Add the sliced garlic, diced Thai bird eye chilies, green chili, dried red chili, and Sichuan dou ban jiang. Stir over low heat for about a minute to activate the umami flavor of the bean paste.
5
Return the cauliflower to the wok and toss well. Season with soy sauce and oyster sauce, mixing thoroughly.
6
Before serving, sprinkle with Sichuan peppercorn powder to add a unique aroma and numbing effect. Give it a final toss and serve.

Chinese Cauliflower Stir Fry

Ingredients

Steps

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