Dry Pot Cauliflower (Gan Guo Hua Cai)
Dry Pot Cauliflower (Gan Guo Hua Cai)
Ingredients
- 1 small head cauliflower, cut into florets
- 50–80 grams Chinese cured pork belly, or regular pork belly, thinly sliced
- 3–4 cloves garlic, smashed
- 1/4 chilies, for flavor
- 1 small handful Chinese chives
- 1 tablespoon Shaoxing wine
- as needed oil, for cooking
For the Sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1/2–1 teaspoon Pixian doubanjiang
- 1/2 teaspoon sugar
- pinch white pepper
Instructions
- 1
Place the cauliflower florets in a bowl and cover with salted water. Let soak for a few minutes, then drain thoroughly. For best results, rest the drained cauliflower over a sieve for at least 20 minutes to ensure it is very dry.
⏱️ 25 min
- 2
Heat a wok or large frying pan over high heat. Add a small amount of oil, just enough to coat the bottom. Add the dried cauliflower florets and stir-fry for about 30 seconds.
⏱️ 1 min
- 3
Reduce the heat to low. Cover the wok with a lid and allow the cauliflower to cook in a dry-heat environment. Every 30 seconds, remove the lid, flip and toss the cauliflower, then re-cover. Continue this process until the cauliflower is lightly charred and tender-crisp, approximately 5-8 minutes.
⏱️ 8 min
- 4
Remove the charred cauliflower from the wok and set it aside in a clean bowl.
⏱️ 1 min
- 5
In the same wok, add a little more oil if needed. Add the smashed garlic, thinly sliced Chinese cured pork belly (or regular pork belly), and chilies. Stir-fry over medium-high heat until fragrant, about 2-3 minutes, and the pork belly starts to crisp.
⏱️ 3 min
- 6
Add the Shaoxing wine to the wok. Then, add the Pixian doubanjiang, light soy sauce (preferably along the rim of the wok to enhance aroma), oyster sauce, sugar, and white pepper. Stir well to combine all the sauce ingredients.
⏱️ 2 min
- 7
Return the charred cauliflower to the wok. Toss everything together vigorously to ensure the cauliflower is evenly coated with the sauce and aromatics.
⏱️ 2 min
- 8
Finally, add the Chinese chives to the wok. Toss gently for about 30 seconds until the chives are just wilted. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dry Pot Cauliflower (Gan Guo Hua Cai)
- 1 small head cauliflower, cut into florets
- 50–80 grams Chinese cured pork belly, or regular pork belly, thinly sliced
- 3–4 cloves garlic, smashed
- 1/4 chilies, for flavor
- 1 small handful Chinese chives
- 1 tablespoon Shaoxing wine
- as needed oil, for cooking
For the Sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1/2–1 teaspoon Pixian doubanjiang
- 1/2 teaspoon sugar
- pinch white pepper
Instructions
- 1
Place the cauliflower florets in a bowl and cover with salted water. Let soak for a few minutes, then drain thoroughly. For best results, rest the drained cauliflower over a sieve for at least 20 minutes to ensure it is very dry.
⏱️ 25 min - 2
Heat a wok or large frying pan over high heat. Add a small amount of oil, just enough to coat the bottom. Add the dried cauliflower florets and stir-fry for about 30 seconds.
⏱️ 1 min - 3
Reduce the heat to low. Cover the wok with a lid and allow the cauliflower to cook in a dry-heat environment. Every 30 seconds, remove the lid, flip and toss the cauliflower, then re-cover. Continue this process until the cauliflower is lightly charred and tender-crisp, approximately 5-8 minutes.
⏱️ 8 min - 4
Remove the charred cauliflower from the wok and set it aside in a clean bowl.
⏱️ 1 min - 5
In the same wok, add a little more oil if needed. Add the smashed garlic, thinly sliced Chinese cured pork belly (or regular pork belly), and chilies. Stir-fry over medium-high heat until fragrant, about 2-3 minutes, and the pork belly starts to crisp.
⏱️ 3 min - 6
Add the Shaoxing wine to the wok. Then, add the Pixian doubanjiang, light soy sauce (preferably along the rim of the wok to enhance aroma), oyster sauce, sugar, and white pepper. Stir well to combine all the sauce ingredients.
⏱️ 2 min - 7
Return the charred cauliflower to the wok. Toss everything together vigorously to ensure the cauliflower is evenly coated with the sauce and aromatics.
⏱️ 2 min - 8
Finally, add the Chinese chives to the wok. Toss gently for about 30 seconds until the chives are just wilted. Serve immediately.
⏱️ 1 min