Go Back
+ servings
Print Recipe
5 from 1 vote

Szechuan Style Stir-Fried Cauliflower

Visit Omnivore's Cookbook for more great Asian recipes. This spicy cauliflower dish is great for veggie lovers-- and combines great Chinese flavors with a little (or a lot) of spice!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Side Dish
Cuisine: Asian
Servings: 4 people
Calories: 100kcal

Ingredients

  • 1 head cauliflower small (400 grams/14 ounces)
  • 1 1/2 tablespoons peanut oil or vegetable oil
  • 1 teaspoon whole Sichuan peppercorn
  • 4 cloves garlic sliced
  • 1 large piece ginger sliced into strips
  • 5 dried chili peppers
  • 1 tablespoon light soy sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon salt

Instructions

  • Cut cauliflower into bite-sized florets and rinse with tap water. Drain and set aside.
  • Heat 1 tablespoon of oil in a wok over medium high heat until hot. Add cauliflower. Stir and cook until the cauliflower is charred on the surface and almost cooked through, about 4 minutes. If the wok gets too hot, turn to medium heat. You should hear a vibrant sizzling during the cooking, but without burning the cauliflower. Transfer cauliflower to a plate.
  • Add the remaining ½ tablespoon of oil into the same wok and turn to low heat. Add Sichuan peppercorn. Stir and cook until fragrant and the peppercorn turns dark brown, about 1 minute. Scoop out peppercorns and discard them.
  • Add the remaining ½ tablespoon of oil into the same wok and turn to low heat. Add Sichuan peppercorn. Stir and cook until fragrant and the peppercorn turns dark brown, about 1 minute. Scoop out peppercorns and discard them.
  • Add garlic, ginger, and dried chili peppers into the wok (for extra spiciness, break the chili peppers apart by hand before adding them). Stir a few times until fragrant.
  • Add cauliflower back into wok and turn to medium high heat (or high heat for electric stove). Swirl in light soy sauce and sprinkle the sugar and salt over the cauliflower. Stir to mix well, for about 30 seconds. Turn to lowest heat. Taste the cauliflower (be careful, it’s hot) and adjust the seasoning as needed, by adding a bit more salt, and mix well again.
  • Transfer to a plate and serve warm as a side dish.

Nutrition

Calories: 100kcal | Carbohydrates: 11g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 441mg | Potassium: 478mg | Fiber: 3g | Sugar: 4g | Vitamin A: 166IU | Vitamin C: 70mg | Calcium: 42mg | Iron: 1mg