Dry-pot cauliflower stir fry (gan guo hua cai)
Souped Up Recipes · ♥ 3.1K likes · 149.7K views · 4 min video
Read about cauliflower in the BrightCulinary Book
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Ingredients
Method
Techniques
- ½ tbsp Sichuan doubanjiang
- 2 tsp soy sauce
- ½ tbsp oyster sauce
- ¼ tsp Sichuan peppercorn powder
- 1 whole baby cauliflower
- 5 oz skinless pork belly
Remove the skin from the pork belly and slice 1/8 inch thick.
- 4 cloves garlic
- 4 whole Thai bird eye chilies
- 1 whole green chili
- 1 whole dried red chilies
Thinly slice the garlic, slice the Thai bird eye chilies diagonally, slice the green chili, and seed and cut the dried red chili into short pieces.
- vegetable oil
Instead of blanching, toss the cauliflower with a little vegetable oil; spread it in the wok over medium heat and leave it a while, then toss and continue 3 to 4 minutes until slightly charred. Set aside.
Pre-cooking the cauliflower dry instead of blanching
Over medium-low heat stir the pork belly a few minutes until about 2 tablespoons of fat have rendered.
Return the cauliflower, stir well, season with soy sauce and oyster sauce, and mix thoroughly.