Home-style Dry-fried Cauliflower
ID: de69ace6...
This home-style stir-fried cauliflower does not require blanching. Stir-frying it raw perfectly preserves the cauliflower's crispness and provides a smoky 'wok hei' aroma. Paired with minced meat, yellow soybean paste, and two types of chilies, it is savory, slightly spicy, and delicious—a perfect dish to pair with rice.
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🍳 Cooking Flow
Cut the cauliflower into small florets, soak in saltwater, and rinse. Mince the pork, and finely chop the ginger, garlic, and chilies. → Heat the wok and stir-fry the cauliflower over high heat until 80-90% cooked; season with salt and set aside. → Sauté the minced meat in oil, then add the ginger, garlic, bird's eye chilies, soybean paste, and oyster sauce to release the fragrance. → Return the cauliflower to the wok, drizzle with cooking wine, stir-fry quickly over high heat, then add the green chili rings and stir-fry until tender-crisp. → Drizzle with a little finishing oil, stir-fry rapidly over high heat for about 20 seconds to achieve a smoky wok aroma, then plate.
Cooking Steps
Brief Cooking Order
Cut the cauliflower into small florets, soak in saltwater, and rinse. Mince the pork, and finely chop the ginger, garlic, and chilies. → Heat the wok and stir-fry the cauliflower over high heat until 80-90% cooked; season with salt and set aside. → Sauté the minced meat in oil, then add the ginger, garlic, bird's eye chilies, soybean paste, and oyster sauce to release the fragrance. → Return the cauliflower to the wok, drizzle with cooking wine, stir-fry quickly over high heat, then add the green chili rings and stir-fry until tender-crisp. → Drizzle with a little finishing oil, stir-fry rapidly over high heat for about 20 seconds to achieve a smoky wok aroma, then plate.
Introduction
This home-style stir-fried cauliflower does not require blanching. Stir-frying it raw perfectly preserves the cauliflower's crispness and provides a smoky 'wok hei' aroma. Paired with minced meat, yellow soybean paste, and two types of chilies, it is savory, slightly spicy, and delicious—a perfect dish to pair with rice.
Step 1
Cut the cauliflower apart into evenly sized small florets so they cook uniformly.
Step 2
Place the cut cauliflower in a bowl, add an appropriate amount of salt and water, mix, and soak for a while to remove impurities and insect eggs.
Step 3
Clean the lean pork, slice and shred it, then mince it finely.
Step 4
Crush and mince the garlic, finely chop the old ginger, and slice the bird's eye chilies and green chilies into rings.
Step 5
Rinse the soaked cauliflower thoroughly with water and drain well.
Ingredients List
Important Notes
The florets on top of cauliflower can easily hide eggs or dirt; soaking in light saltwater effectively forces them out for thorough cleaning. 💡
Stir-frying raw (without blanching) is the key to maintaining a crisp, dry texture with that signature smoky aroma. Blanching makes the cauliflower watery and soft, ruining the texture. ⚠️
You must maintain high heat throughout the process to quickly lock in moisture and achieve a crisp, dry-fried result. 🔥
Yellow soybean paste is salty, so there is no need to add extra salt when stir-frying the meat and sauce; only season the cauliflower with a pinch of salt in the first step for a base flavor. 🍳
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