Empty My Fridge
The Best Chinese Cauliflower Stir Fry Recipe
Ingredients
- Cauliflower340 g
- Vegetable oil1 tbsp
- Pork belly · skinless sliced thinly141 g
- Garlic · sliced thinly4 cloves
- Chili pepper · diced, sliced thinly5
- Dried chili1
- Doubanjiang½ tbsp
- Soy sauce2
- Oyster sauce½ tbsp
- Sichuan peppercorn powder¼ tsp
Instructions
- Cut the cauliflower into small florets. Drizzle with vegetable oil and stir to coat.
- Stir-fry the cauliflower in the wok over medium heat for 3–4 minutes, until slightly charred. Remove and set aside.
- Add the sliced pork belly to the wok and stir over medium-low heat for a few minutes, until you have about 2 tablespoons of pork fat.
- Add the sliced garlic, diced Thai bird's eye chilies, green chili, dried red chilies and Sichuan dou ban jiang. Stir over medium-low heat for a couple of minutes.
- Return the cauliflower to the wok and stir well. Season with soy sauce, oyster sauce and Sichuan peppercorn powder, mixing thoroughly. Serve as a side dish.
Summarized from Souped Up Recipes's video. Watch it for the details.
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