Dry pot cauliflower

After preparing the vegetables for this colourful stir-fry, it's ready after just 15 minutes in the wok. With only vegetables and seasonings, it's a great option for meat-free diets and days - or as part of a larger Asian banquet.

• serves

  4

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• 250 ml (1 cup) vegetable oil
• 1 head cauliflower (see note), separated into florets
• 4 garlic cloves, roughly chopped
• 3 thin slices of ginger, julienned
• 1 tbsp Sichuan peppercorns
• salt, to season
• 4 dried red chillies, coarsely chopped
• 1 small red capsicum, thinly sliced
• 4 spring onions, cut into 5 cm lengths
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• pinch of sugar
• ½ tsp cornstarch mixed with 60 ml (¼ cup) water

Instructions

1. Heat the oil in a wok over high heat and add the cauliflower florets. Fry for about 8 minutes, stirring regularly until the cauliflower is well browned. Remove from the wok and pour in a colander over a bowl.
2. Return 2 tablespoons of the cooking oil to the wok and place over high heat. Add the garlic, ginger and Sichuan peppercorns. Season with salt and toss until the garlic starts to brown. Add the chilli, capsicum and spring onion and toss until the capsicum is softened.
3. Return the cauliflower to the wok and add the soy sauce, Shaoxing wine, a good pinch of sugar and a little more salt. Taste and adjust the seasoning as required. Drizzle in a little of the cornstarch mixture while shaking the wok to thicken any liquids in the wok, then remove to a serving plate and serve with rice.

Note

• You can also use a couple of bunches of fioretto cauliflower or so-called "organic cauliflower" from Asian greengrocers which tend to have longer stems.

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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