Stir-Fried Cauliflower with Sichuan Peppercorns

Steps

1. 1

   Step 1

   

   Cut the cauliflower into bite-sized florets.

   ✅ Done when: Florets are uniform, bite-sized pieces, ready for washing.

2. 2

   Step 210 min

   Marinating ↗
   

   Wash and drain the cauliflower, then toss with 2 g salt and let it marinate for 10 minutes. Pour off and discard the water released during salting. Tip: salting ahead seasons the cauliflower from the inside and keeps it crisp.

   ✅ Done when: Ten minutes have passed and some liquid has pooled in the bowl.

3. 3

   Step 3

   

   Prepare the aromatics: 10 g sliced scallion, 3 g shredded ginger, 10 g sliced garlic, 1 dried chili (cut into segments and seeded), and about 20 Sichuan peppercorns.

   ✅ Done when: All aromatics are cut, measured, and laid out within reach.

4. 4

   Step 4

   

   Mix 10 g light soy sauce, 10 g cooking wine, 5 g oyster sauce, 2 g black vinegar, 2 g sugar, and 0.2 g white pepper. Stir in half of the sliced scallions and garlic — this is the sauce mixture.

   ✅ Done when: The seasonings are fully blended into a uniform sauce.

5. 5

   Step 5

   Low heatAromatic blooming (bao xiang) ↗
   

   Add 25 g cooking oil to a wok. Add the Sichuan peppercorns to the cold oil and fry over low heat until fragrant.

   ✅ Done when: The peppercorns are aromatic but not browned.

6. 6

   Step 6

   Low heatAromatic blooming (bao xiang) ↗Stir-frying ↗
   

   Add the dried chili segments, the remaining garlic slices, and the ginger; stir-fry until fragrant.

   ✅ Done when: The aromatics smell toasty and fragrant.

7. 7

   Step 7

   Stir-frying ↗Dry-frying (gan bian) ↗
   

   Add the salted cauliflower and stir-fry. Do not pour in the liquid released during salting.

   ✅ Done when: The cauliflower is evenly coated with the aromatic oil and beginning to soften.

8. 8

   Step 81 min

   Low heatSimmering (dun) ↗
   

   If the cauliflower is slow to cook through, cover briefly and let it braise for 1 minute.

   ✅ Done when: One minute has passed and the florets are turning tender.

9. 9

   Step 9

   Low heat
   

   Keep the heat on low while covering.

   ✅ Done when: The heat stays low enough that nothing scorches under the lid.

10. 10

    Step 10

    

    Once the cauliflower has changed color, pour the sauce mixture in along the edge of the wok.

    ✅ Done when: The cauliflower is translucent-tinged and visibly changed in color.

11. 11

    Step 11

    High heatStir-frying ↗
    

    Toss everything together over high heat.

    ✅ Done when: The sauce is evenly distributed over the florets.

12. 12

    Step 12

    

    Add the remaining scallion slices.

    ✅ Done when: The scallions are scattered evenly through the dish.

13. 13

    Step 13

    High heatStir-frying ↗
    

    Cook over high heat until the liquid has reduced away.

    ✅ Done when: The wok is nearly dry with no pooling sauce.

14. 14

    Step 14

    

    Serve — the finished dish is dry and fragrant with mild heat and Sichuan peppercorn aroma; the cauliflower is well seasoned and crisp.

    ✅ Done when: The dish is glossy, dry-fried, and aromatic, ready to plate.