Sichuan Recipe
Dry Pot Cauliflower
Cauliflower stir-fried with doubanjiang, dried chiles, garlic, ginger, and Sichuan peppercorn.
Recipe at a glance
| Serves / makes | Serves 2–3 |
| Time | 30 minutes |
| Cuisine or format | Sichuan |
| Use | Home cooking and menu literacy |
Ingredients
- 1 medium cauliflower, florets
- 2 tbsp neutral oil
- 1 tbsp doubanjiang
- 6 dried chiles
- 1 tsp Sichuan peppercorns
- 2 garlic cloves, minced
- 1 tsp minced ginger
- 1 tbsp light soy sauce
- 1 tsp sugar
- 2 scallions
Method
- Blanch cauliflower briefly and drain well.
- Heat oil and fry chiles and Sichuan peppercorns until fragrant.
- Add doubanjiang, garlic, and ginger.
- Add cauliflower and stir-fry until edges brown.
- Season with soy sauce and sugar.
- Finish with scallions.
Variations and substitutions
- Adjust salt, sugar, chile, and vinegar gradually rather than changing all seasonings at once.
- For allergies or religious dietary needs, check sauces, wrappers, broth, cooking wine, and shared equipment.
- When adapting the dish, preserve the core technique and flavor structure that make it recognizable on a menu.