dry stir-fry cauliflower

How to Make Dry-Fried Cauliflower: A Comprehensive Guide

Dry-fried cauliflower (干煸花菜) is a Sichuan-inspired dish loved for its crispy-tender texture and bold, savory flavors. Here’s a detailed guide to mastering it at home.

Ingredients: 1 medium cauliflower (cut into florets), 2 tbsp cooking oil, 50g ground pork (optional), 3-4 dried chilies, 1 tbsp Sichuan peppercorns, 2 cloves garlic (minced), 1 tsp ginger (minced), 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp sugar, 1 tbsp Shaoxing wine, and chopped green onions for garnish.

Steps:

1. Prep the Cauliflower: Blanch florets in boiling salted water for 2-3 minutes until slightly tender. Drain well and pat dry—this ensures crispiness.

2. Stark-Fry: Heat oil in a wok over medium-high. Add cauliflower and stir-fry for 5-7 minutes until golden edges form. Remove and set aside.

3. Sauté Aromatics: In the same wok, add a little oil if needed. Sauté dried chilies and Sichuan peppercorns until fragrant. Add ginger, garlic, and ground pork (if using); cook until pork is browned.

4. Combine: Return cauliflower to the wok. Pour in soy sauces, sugar, and Shaoxing wine. Stir-fry vigorously for 2 minutes until everything coats the florets evenly.

5. Finish: Garnish with green onions. Serve hot with steamed rice for a satisfying meal.

Tips: For extra crunch, deep-fry cauliflower briefly before blanching. Adjust spice levels by reducing dried chilies. Enjoy this umami-rich dish that’s both simple and addictive!