Chinese dry-pot cauliflower
Stir-fry caulilini – a sweet stemmed/sprouting cauliflower – or regular white cauliflower with ginger, chilli, spring onions, bean paste and black beans to create this colourful vegan dish
- Serves: 4 persons
- 1tsp soy sauce
- 1tbsp vegan oyster sauce
- 1tsp sugar
- 2tbsp shaoxing wine
- 450g caulilini or cauliflower
- 3tbsp vegetable oil
- 1onion, cut crosswise into 2cm slices
- 5cm piece of ginger, sliced
- 6dried red chillies, snipped into 2cm sections, seeds removed
- 3spring onions, cut into 5cm pieces, white and green parts separated
- 3garlic cloves, thinly sliced
- 1tbsp Sichuan chilli bean paste
- 1tbsp fermented black beans, coarsely chopped
- 50g large mild red chillies or red pepper, cut into 2cm pieces
Step 1Combine all the sauce ingredients in a small bowl until smooth. Trim the cauliflower and cut into thin bite-sized florets. Bring a pot of salted water to the boil. Blanch the florets for 2 mins until cooked but still crisp. Drain in a colander and shake dry.
Step 2Heat a wok over a high heat until a bead of water evaporates in 1-2 seconds. Add 1 tbsp oil and swirl to coat the sides. Stir-fry the onion for 2 mins until starting to soften on the edges but still crisp. Transfer to a bowl.
Step 3Heat the remaining oil in the wok and add the ginger, dried chillies and white parts of the spring onions. Reduce the heat to low-medium and fry for 1 min until fragrant. Add the garlic, chilli bean paste and black beans, and stir-fry for 30 seconds until the red oil from the chilli bean paste is released.
Step 4Turn up the heat to high and add the cauliflower, red chillies and the prepared sauce. Stir-fry, then cover and steam the cauliflower for 30 seconds. Uncover and stir-fry for 2 mins until the sauce starts to caramelise on the bottom of the wok and the cauliflower is softened and tender-crisp.
Step 5Add the onions and spring onion greens, stirring to incorporate. Taste and add salt, if needed. Remove from the heat and serve immediately.