dry stir-fry cauliflower

How to Make Dry-Fried Cauliflower: A Step-by-Step Guide

Dry-fried cauliflower (干煸菜花) is a Sichuan-style stir-fry loved for its crispy-tender texture and bold, spicy-savory flavor. Here’s a simple yet authentic recipe to recreate this dish at home.

Ingredients: 1 medium cauliflower (cut into florets), 2 tbsp cooking oil, 3-4 dried red chilies (sliced), 1 tbsp Sichuan peppercorns, 3 cloves garlic (minced), 1 tbsp ginger (minced), 2 green onions (chopped), 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp sugar, ½ tsp salt, and a pinch of MSG (optional).

Steps:

1. Blanch the cauliflower: Bring a pot of water to a boil, add florets, and cook for 2-3 minutes until slightly tender. Drain and set aside.

2. Heat oil: In a wok or large pan, heat oil over medium flame. Add Sichuan peppercorns and dried chilies, stir-fry until fragrant (about 30 seconds).

3. Sauté aromatics: Add garlic and ginger, stir-fry for 10 seconds until fragrant.

4. Stir-fry cauliflower: Add blanched florets, increase heat to high, and stir-fry for 3-4 minutes until edges are golden and crispy.

5. Season: Pour in light and dark soy sauce, sugar, salt, and MSG (if using). Toss well to coat evenly.

6. Finish: Add green onions, stir for another 30 seconds, then serve hot with rice.

Tips: For extra crunch, skip blanching and pan-fry raw florets longer. Adjust spice levels by reducing chilies. Enjoy this addictive dish with its perfect balance of heat, umami, and crunch!