Spicy Soy Stir-Fried Cauliflower
Ingredients
- 600 gCauliflower (in small florets)
- 3 pcGarlic (minced)
- 1 pcThai chili (finely sliced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 2 tbspsoy sauce
- 1 tbspRice vinegar
- 1 tspWhite sugar
- 2 tbspPeanut oil
- 1 tspSesame oil
- 1 pinchSichuan peppercorn (crushed)
- 1 tspGinger powder
- 15 gFresh ginger (peeled and finely minced)
Method
Firm and browned cauliflower florets coated in a glossy dark sauce. A sharp kick of chili followed by deep soy notes and the toasted aroma of sesame oil.
- 1
Plunge the small cauliflower florets into salted boiling water for 2 minutes. They should remain crunchy. Drain immediately and let the steam escape so they are very dry.
- 2
Mince the garlic, Thai chili, and fresh ginger. In a bowl, mix the soy sauce, rice vinegar, and white sugar until completely dissolved.
- 3
Heat the peanut oil in a wok until it smokes slightly. Toss in the garlic, chili, fresh ginger, and ginger powder. When the aroma fills the kitchen, add the cauliflower. Stir-fry over high heat to sear the tips of the vegetable to an amber color.
- 4
Pour in the liquid mixture. The sauce should reduce instantly and coat the vegetables in a glossy brown veil. Off the heat, add the sesame oil, Sichuan pepper, and sliced green onions.
Frequently asked questions
How do you get this dish right?
- The wok must be smoking hot: this is the secret to getting color on the cauliflower without it turning mushy.
- Do not overcrowd the wok; work in two batches if necessary to maintain constant heat.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat quickly in a pan to restore some crunch.
