Sichuan Cauliflower
Sichuan Cauliflower
Ingredients
For the Sichuan Cauliflower
- 1 head Chinese cauliflower, cut into florets (regular cauliflower works too)
- 1 onion, sliced
- 6 cloves garlic, minced
- 3 tablespoons fresh ginger, minced
- 1 to 2 tablespoons doubanjiang
- 1 teaspoon Sichuan peppercorns, freshly muddled or Szechuan pepper powder
- 2 tablespoons neutral oil, for stir frying, as needed
For the Stir Fry Sauce
- 2 tablespoons shaoxing wine
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/4 cup water
Instructions
- 1
Prepare the stir fry sauce by combining the shaoxing wine, soy sauce, sugar, and water in a small bowl. Whisk until the sugar is dissolved, then set aside.
⏱️ 2 min
- 2
Heat a wok over high heat until it is smoking. Add the neutral oil, ensuring it coats the bottom of the wok.
⏱️ 1 min
- 3
Add the minced garlic, minced ginger, and sliced onion to the hot wok. Stir fry until fragrant, about 60 seconds.
⏱️ 1 min
- 4
Add the doubanjiang (fermented chili paste) and Sichuan peppercorns to the wok. Stir fry for 1 minute, allowing the flavors to bloom.
⏱️ 1 min
- 5
Add the cauliflower florets to the wok and stir fry for a few minutes, tossing to coat them with the aromatic mixture.
⏱️ 3 min
- 6
Pour the prepared stir fry sauce over the cauliflower. Toss to thoroughly coat all the cauliflower florets.
⏱️ 1 min
- 7
Cover the wok and allow the cauliflower to cook until it is tender, stirring occasionally to prevent sticking. This should take about 3-5 minutes, depending on the size of your florets.
⏱️ 5 min
- 8
Serve immediately, preferably over a bed of jasmine rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sichuan Cauliflower
For the Sichuan Cauliflower
- 1 head Chinese cauliflower, cut into florets (regular cauliflower works too)
- 1 onion, sliced
- 6 cloves garlic, minced
- 3 tablespoons fresh ginger, minced
- 1 to 2 tablespoons doubanjiang
- 1 teaspoon Sichuan peppercorns, freshly muddled or Szechuan pepper powder
- 2 tablespoons neutral oil, for stir frying, as needed
For the Stir Fry Sauce
- 2 tablespoons shaoxing wine
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/4 cup water
Instructions
- 1
Prepare the stir fry sauce by combining the shaoxing wine, soy sauce, sugar, and water in a small bowl. Whisk until the sugar is dissolved, then set aside.
⏱️ 2 min - 2
Heat a wok over high heat until it is smoking. Add the neutral oil, ensuring it coats the bottom of the wok.
⏱️ 1 min - 3
Add the minced garlic, minced ginger, and sliced onion to the hot wok. Stir fry until fragrant, about 60 seconds.
⏱️ 1 min - 4
Add the doubanjiang (fermented chili paste) and Sichuan peppercorns to the wok. Stir fry for 1 minute, allowing the flavors to bloom.
⏱️ 1 min - 5
Add the cauliflower florets to the wok and stir fry for a few minutes, tossing to coat them with the aromatic mixture.
⏱️ 3 min - 6
Pour the prepared stir fry sauce over the cauliflower. Toss to thoroughly coat all the cauliflower florets.
⏱️ 1 min - 7
Cover the wok and allow the cauliflower to cook until it is tender, stirring occasionally to prevent sticking. This should take about 3-5 minutes, depending on the size of your florets.
⏱️ 5 min - 8
Serve immediately, preferably over a bed of jasmine rice.
⏱️ 1 min