Stir-Fried Cauliflower with Pickled Chilies
A quick and spicy Hunan-style dish featuring tender cauliflower florets tossed with savory chopped pickled chilies.
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This vibrant dish brings the signature heat and tang of Hunan cuisine to your table. The blanching step ensures the cauliflower remains crisp-tender, while the pickled chilies add a punch of umami flavor without the need for complex seasoning.
Ingredients
Cauliflower
1 small head
Chopped pickled chilies (Duo Jiao)
2 tablespoons
Cooking oil
2 tablespoons
Garlic cloves
2, minced
Scallions
1 stalk, chopped
Instructions
1
Prepare the cauliflower
Break the cauliflower into bite-sized florets. Bring a pot of water to a boil, then add the florets and blanch for about 2 minutes until just tender.
2
Cool and drain
Drain the blanched cauliflower and immediately plunge it into a bowl of cold water or rinse under cold running water to stop the cooking process. Shake off any excess water and set aside.
3
Stir-fry aromatics
Heat the oil in a wok or skillet over medium-high heat. Add the minced garlic and the chopped pickled chilies. Stir-fry for about 30 seconds until fragrant.
4
Combine and serve
Add the drained cauliflower to the wok. Toss everything together vigorously for 1-2 minutes to coat the florets in the spicy oil. Garnish with chopped scallions before serving.
