Dry Pot Cauliflower (干锅菜花)
A stir-fried dish with bold flavour and crunchy texture, Chinese dry pot cauliflower with pork belly shows you a simple yet exciting way to cook vegetables.
- Prep time
- 3 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 320 g sweet sprouting cauliflower, cut into bite-sized pieces (about 11oz, see note 1 for substitutes)
- ½ teaspoon salt
- 1 tablespoon neutral cooking oil
- 60 g pork belly, thinly sliced (about 2oz, see note 2 for substitutes)
- 8 cloves garlic, smashed
- 4 slices ginger
- Fresh chilli, chopped (to taste)
- Dried chilli (to taste)
- 1 teaspoon light soy sauce
- ⅛ teaspoon salt
- 1 stalk scallions, finely chopped
Instructions
- 1
In a pot, bring plenty of water to a full boil over high heat. Add salt and cauliflower. After about 30 seconds, drain it in a colander. Set aside.
- 2
Heat a wok over high heat until smoking hot (see note 3 if using non-stick cookware). Pour in oil. Swirl to cover the perimeter. Add pork to sear.
- 3
Once the pork turns pale, add garlic, ginger, fresh chilli and dried chilli. Stir fry until fragrant (the garlic and pork should become golden on the edge).
- 4
Add the drained cauliflower and light soy sauce. Stir fry for about 1 minute. Then sprinkle with salt and chopped scallions. Dish out and serve warm with steamed rice.