Sichuan-Style Blanched Cauliflower
A Zhejiang-style dish with a savory flavor and a crisp, tender bite.
Ingredients
fresh cauliflower
500 g
shredded scallion
a pinch
minced ginger
a pinch
salt
to taste
Sichuan peppercorns
1 tsp
oil
2 tbsp
Instructions
1
Step 1
Wash the cauliflower, break it into florets, and cut into bite-sized chunks. Blanch in a pot of boiling water, then drain well. Sprinkle with salt to taste, mix evenly, transfer to a serving plate, and top with the shredded scallion and minced ginger.
2
Step 2
Place a wok over medium heat and add 2 tablespoons of oil. Add the Sichuan peppercorns and fry until fragrant, then remove and discard the peppercorns. Pour the hot oil directly over the plated cauliflower to release the aroma of the scallion and ginger. Serve immediately.
