Description
Experience the bold and spicy flavors of Chinese Cauliflower Stir-Fry , a classic Sichuan dish featuring crispy cauliflower, dried chilies, and a savory, numbing sauce made with Doubanjiang (fermented chili bean paste). This quick and easy vegan stir-fry is packed with umami flavor, making it a perfect side or main dish with rice!
Ingredients
For the Stir-Fry:
- 1 head Chinese cauliflower (or regular cauliflower), cut into bite-sized florets
- 2 tbsp vegetable oil
- 4 to 6 dried chili peppers, cut into halves
- 1 tbsp Sichuan peppercorns
- 2 green onions, chopped
- 1 tbsp minced ginger
- 4 cloves garlic, minced
For the Sauce:
- 1 to 2 tbsp Doubanjiang (fermented spicy bean paste)
- 1 tbsp soy sauce (use tamari for gluten-free)
- ½ tsp sugar
- ¼ cup vegetable broth or water
Instructions
-
Prepare the Cauliflower:
- If using regular cauliflower, blanch the florets in boiling water for 2 minutes, then drain and set aside.
-
Stir-Fry Aromatics:
- Heat vegetable oil in a wok or large skillet over medium heat.
- Add dried chilies and Sichuan peppercorns. Stir-fry for 1 minute until fragrant.
- Add green onions, ginger, and garlic, stirring for another minute.
-
Add the Doubanjiang:
- Stir in Doubanjiang and cook for 1-2 minutes until the oil turns red and fragrant.
-
Cook the Cauliflower:
- Add the cauliflower florets, stirring to coat with the sauce.
- Pour in vegetable broth, soy sauce, and sugar.
- Stir well, cover, and let cook for 5-7 minutes, stirring occasionally, until cauliflower is tender but crisp.
-
Serve:
- Transfer to a serving dish and enjoy hot over steamed rice!
Notes
- Adjust Spice Level – Reduce chilies or Doubanjiang for milder heat.
- Protein Boost – Add tofu, tempeh, or seitan for extra protein.
- Vegetable Additions – Try bell peppers, mushrooms, or snap peas.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
