The Best Chinese Cauliflower Stir Fry Recipe
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- Опубликовано: 14 июл 2024
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This is probably the most popular Chinese cauliflower recipe. It is easy to make. The taste is spicy and savory. It involves a special cooking method that imparts this dish its iconic smoky flavor and gives the cauliflower a crispy texture. Once you tried it, you will want to apply it to other vegetables.
Ingredients
340g / 12 oz of cauliflower
1 Tbsp of vegetable oil
141g / 5 oz skinless pork belly, sliced thinly
4 cloves of garlic, sliced thinly
4 Thai bird eye chilies, diced
1 green chili, sliced thinly
1 dried red chilies, cut into short pieces
1/2 tbsp Sichuan Dou Ban Jiang (Amazon Link - geni.us/Sichuan-dou-ban-jiang)
2 tsps soy sauce (Amazon Link - geni.us/light-soy-sauce)
1/2 tbsp oyster sauce (Amazon Link - geni.us/premium-oyster-sauce)
1/4 tsp Sichuan peppercorn powder (Amazon Link - geni.us/sichuan-peppercorns)
Instructions
Cut the cauliflower into small florets. Add a drizzle of vegetable oil and stir to coat well.
Add the cauliflower to the wok and stir over medium heat for 3-4 minutes or until slightly charred. Take the cauliflower out and set it aside. The dish’s name Ganguo means dried pot, referring to this smoky and concentrated flavor, which makes the cauliflowers taste so much better than blanched.
Add the pork belly slices into the wok and stir over medium-low heat for a few minutes or until you get about 2 tbsp of pork fat. You can also use bacon but you have to adjust the seasoning amount in this recipe because bacon is salty already.
Add the garlic slices, diced Thai bird eye chilies, green chili, dried red chilies, and Sichuan dou ban jiang (Using different kinds of spicy ingredients makes the flavor more complex). Stir over medium-low heat for a couple of minutes to activate the umami taste of the Sichuan Dou Ban Jiang.
Introduce the cauliflower back into the wok and stir well. Season it with soy sauce, oyster sauce, and Sichuan peppercorn powder and mix thoroughly. Serve as a side dish. 
Хобби
Hello Mandy, the cauliflower you're using looks to me exactly like a standard cauliflower that has been harvested late. The cauliflowers that are typically seen for sale in Western countries are picked very early, while the florets are short and tightly packed. If the farmer leaves them on the plant for longer, the florets lengthen and the stems turn green. I know this because I'm a vegetable gardener and every year I grow so many cauliflowers that my family can't eat them all in time, so I have to leave them on the plant for longer, and that's how they look! If you can find a gardener who grows them, you could ask them to pick them late for you so you can enjoy them just like you have here. I'd love to give you some of mine, but I'm on the wrong side of the planet (Australia) ☺. I love your videos and have tried lots of your recipes!
Actually this variety is now available to buy as seed for the home gardener, here in Canada. They call it "song" after it's original name. I also grow many varieties of cauliflower and I do see a difference between what you are describing and this variety. The main head is smaller and there are many side shoots. It doesn't lose it's texture like a head that's gotten away on you. I think it is superior for a home gardener thanks to the side shoots being plentiful. The flavour is also better, more vibrant, but not stronger, just tastier. This will be my 3rd season growing it and I have never been disappointed. You should give it a try. The colour is so beautiful as well.
Hello Mandy..I'm from India.. I am a resident now in China..im regularly following your videos.. Please make some video for less on fried rice/noodles.especially chicken or mushroom varieties..
You share some of the worlds best recipes. Thank you for being honest and real.
I love this recipe, and your enthusiasm and skill. Double happiness to you Mandy!
I love frying cauliflower.
-and broccoli, and carrots, and so much more. I'm an hour late to make my lunch and Mandy has stirred up my appetite again, so off to stir fry some goodies.
Love this idea, I have some cauliflower in the fridge!
Excellent!!! This is exactly what Im looking for tonight..... We love Mandy!!!!!
OMG !!! Just made the cauliflower and it was so good! The pork belly added so much flavor to the dish. Thank you so much for your wonderful recipes. You are our family go to for Chinese cooking. Great work!
My fave!! Thanks for posting ❤
Love your cooking videos because you are just so darn sweet in a sometimes harsh world. The food is incredible too. That baby cauliflower looks just like a color-challenged broccoli!
Thanks for this recipe
Spicy and delicious, thank you!
I’m glad I found your channel. I like everything about it and you!!!😊❤
Wonderful recipe! Love your videos, and your cooking skills are authentic. 😊
Looks delicious!
Mandy I started watching your videos and I love your recipes 😋 thanks for sharing
Yuuuummmmm. I haven't had cauliflower in forever. Definitely gonna try this.
Your recipes always make me hungry and inspired. 🤩
Thanks for the video 👍🏻
Thank you. Love your recipes. Yummy. You explain everything very clearly. ❤ Love from 🇩🇰 Denmark
...this looks so delicious. Thank you Mandy!!
So pretty the cauli.
It looks tasty.
JUST what I needed! Feeds my cauliflower addiction. 😂Have 3 lbs of it in my crisper from yesterday's H Mart haul. Love your channel so much. Will use MSG-free hickory liquid smokesince I don't/can't have pork/beef. ❤🎉
I'm going to have to find the cauliflower and make this it really looks good 👍
It look soooo delicious 😋😋
I love stir fry ❤️❤️
Super recipes thankyou so much sharing 💎Excellent!!! 💎💎💎💎💎💎💎
Mandy!! I Love the way you say that ingredient Sichuan _____ And yes I Do love cauliflower being dry cooked too. I will definitely need less hot peppers in my 😮recipe lol. Thank you!
Hi Mandy! I would love to see more bok choy recipes. Thanks for everything you do.
👋🏽 Gracias por tus recetas. Saludos 🇵🇷
I love her so much. I have made, re made, and made yet again several of her recipes. I even made her first recipe for sesame chicken....... Wings. Thats right it was so good i made them into wings for the 4th and HUGE HIT.
I made this recipe today with her breaded chicken with 5 spice and it was an amazing pairing. I used some yum-yum sauce and eal sauce for the chicken. It was only after i ate that i remembered the Chinese buffalo sauce i had in the fridge from the chinese 5 spice chicken wings i made this weekend.
I wish she was my wife but i would be 500lbs if she was.
Fantastic
thank you
👍👍👍👍👍👍...Mmmmm , so good Mandy. Great presentation, thanks.
I truly enjoy this charming channel. You demonstrate and explain things wonderfully. God bless and keep you. From Bakersfield CALIFORNIA 💪🏽🙏💖🐢🐝
Yum Yum Yum! I can actually grow this variety (called SONG) and just planted the little babies out the other day. I can't wait to whip this up. ❤
I made it with broccoli and seitan. It's delicious. I love the combination of chilli, sichuan pepper and sichuan Dou Ban Jang. I could eat it every Day 😍
Yummy
Nice recipe 🎉🎉🎉🎉
This sounds delicious! Unfortunately I can get this type of cauliflower, but I think it would be really tasty with broccolini instead.
Hi Mandy.. love your recipes.. ❤️
Hi Mandy!!! This recipe looks very delicious. Never saw Cauliflower like that. I like Pork-Belly meat. I would sure like to try this dish...YUMS!!! Great Video!!!...🦋
Hello Mandy your egg and ladyfinger recipe was very simple and tasty Love from india
Thanks Mandy for this new innovative recipe. Also, I would like to say, "Oh my, your healthy hair has grown back beautifully." 💜
Hey babe….what’s the deal with Mandy’s hair???????
👍 recipe
Delish.
Interesting! Cauliflower in the shape of loose broccoli heads! I'm not surprised you found it at TJ's, though; they have a surprisingly wide variety of Asian favorites.
That looks amazing. I've never seen that type of cauliflower before. Do you think broccoli or rapini would work in this recipe?
Very nice recipe. can you please share what kind of wok you have and where you got it from. thanks
👌👌👌👌👍🥰🥰very nice
Hi Mandy, could you please share the brand and model of your single gas stove?
Thanks a lot
Golden Girl ❤
Hi Mandy
This cooking method is what we italian descendants call "the italian way", no water, just some oil, garlic and Chili... good for many vegetables
Surprised?
Best regalos
Carlos
This cauliflower is so pretty. It’s in the Asian grocery stores.
Mandy, are you able to achieve some wok hei at home? It's so elusive and I'm starting to think it's pointless to try. Curious to know your thoughts.
See you in a bit, I am off to Trader Joe's!! 🚗🥦
I dont like califlower but i would eat that yummy. 🌍👍🌍😘🌍🙏🌍💯🌍🍀🌍💃🌍👏🌍😋🌍🌟🌍
I just got your wok you recommended. I love it! ☺️ I hope you still get the credit for it. I haven’t had a wok in over 20 years. I only used it twice. How do I stop it from sticking and practically burning everything? I tried to follow the instructions, I think I need to use it more.
Carbon steel wok is not a Teflon-coated wok, so it is not 100% non-stick. Cooking with a carbon steel wok requires some skill and experience. Different ingredients, types of stoves, power of the flame, the timing (when to add ingredients, when to flip or stir), all these things matter. Below is the general rule of cooking with a carbon steel wok. If you follow it, most of the time, the wok should be non-stick.
1. Heat the wok on medium or high heat until it starts smoking
2. Add oil and toss the oil around, so it covers the bottom of the wok
3. Wait for the oil to smoke. Then adjust the heat depending on the ingredients that you are cooking (be careful, don't pass the fire point, or else it will light up on fire).
4. Add the ingredients and cook.
Heating the wok and then add the oil will create a nonstick layer on the wok. Also, if you cook food over a high-heat stove, the food sears as soon as it touches the wok, and will stick less. The food might still stick to the wok occasionally. That is normal for a new wok. Give it a few months to allow the seasoning to develop, and it will perform much better. It is hard to explain everything in one email. For best performance, please view the video below:
1. Use a carbon steel wok like a pro - ruclips.net/video/jwwbILZjVHU/видео.html (This video explains the whys behind the "how a carbon steel wok is non-stick")
2. I have explained how to stir fry noodles without sticking in this video - ruclips.net/video/4uos7_k5-IM/видео.html (Noodles are basically all starch, which is prone to sticking, once you can master that, you should be able to master fried rice as well)
3. How to pan-fry fish without sticking - ruclips.net/video/_rxqkzb-3Tw/видео.html (Fish is the most delicate meat. If you know how to cook this one, you should be able to stir fry any meat without sticking.)
This wok is pre-season from the factory but seasoning the wok is not a one-time job because the seasoning layer will wear off as you use the wok. However, each use & maintenance is also a slow replenishment. You have to maintain the wok with a healthy replenishment to retain its non-stick ability. It takes some time for the seasoning to build up - about a half year. Here is a video that shows how a wok develops the seasoning layer over time, so you can have an idea of how you wok should look like - ruclips.net/video/T8VgEtr7igk/видео.html.
We encourage you to use the wok as often as possible to speed up the seasoning process and development. Eventually, the wok will have a smooth, even darker color and you can officially call it an “old wok”. By that time, you will be surprised by its performance.
Maintenance instructions (you have to do this after each use&wash the wok):
1. Wash the wok with warm water without soap.
2. Dry the wok completely with a paper towel or put the wok back on the stove on medium heat to evaporate the moisture.
3. Apply a thin layer of oil on the wok surface.
4. Heat it on medium heat until it starts smoking for 5 seconds.
5. Store the wok in a dry and shady area.
I hope my answer helps. You can try my suggestion and give it some time. See how it goes.
Mandy
@@SoupedUpRecipesthank you so much for replying back I did follow instructions but one thing I didn’t do was adjust the heat. My old wok years ago didn’t stick but I used it so much and I don’t remember what material it was made of. I am so going to keep practicing I love your channel and videos with all the knowledge you provide. I have made a few of your recipes.
Yum I love vegetables anyway… can I make it without the pork? Sometimes I just want a vegetarian dish.
Are you using the same cauliflower as the toi san choy version?
OMG! Mandy is always ahead of her time. This is all true. Trust Mandy. The baby cauli is very chinese. It tastes it and the taste is wonderful.
I love your veggie focused videos, they legit make me excited to cook some up because this looks soooo good
I have 2 questions, I don't eat pork, what can I substitute? How spicy is this dish?
🥓🥓🥓 🥡 my kinda party
It's called caulilini.
Numbing effect? Why is that a good thing, if you’re not having a root canal? (I ordered some cauliflower “lite mild” last week. My tongue burned for 15 mins! I don’t get it.)
It takes the edge off and adds a lemony numbness only, it doesn't take the spice away, just gives you a coping mechanism. 😁
:)
It looks so delicious, but sadly it will be to spicy for me with all this chillies....
Just use milder a milder chili. No worries.
Looks very dry 🤔
LOL! That is on purpose. The name of this dish is called Ganguo Hua Cai (干锅花菜), which means dried pot cauliflower. So, it is supposed to be dry. You can think of eating grilled cauliflower. The texture is crispy, and the flavor is smokey and concentrated.
I like dry sometimes because then I don't look like a slob with stuff dripping from my lips on to my balcony (chest).
Is this a partially vegetarian channel now?
pork is not a veg
I guess you wouldn’t have to add pork belly if you don’t want. 🙄
Don't worry. Next week we will make a delicious Sichuan Style Pepper Steak Recipe.
@@SoupedUpRecipesYum and Yay! I have an illness that makes it quite hard for me to digest a lot of these vegetables, so I’ve been hoping for a “better than takeout” or new creation. Many thanks! I clicked like anyway. I’ve been following you since you lived in Ecuador!
garlic makes me very sick nothanks
I HATE cauliflower🤮 Has to be the MOST awful vegetable🤢 (incidentally, that doesn't look like CAULIFLOWER)😕
It’s a Chinese cauliflower not American, that’s why it doesn’t look like the one you’re probably used too.
me, looking for who asked.
I absolutely love veggies. It is just a matter of finding the best way to prepare them to taste their best. My kids loved everything I cooked! I got them to like all foods by reminding them if they didn't like a food, it just needed a different way of being prepared. Best example of that was we all disliked spinach when it was boiled limp as some people do, but if just softened in boiling water, then pulsed in blender, and made into a sauce by stirring that into a thickening roux makes it taste so good over boiled potatoes.
Fortunately there are enough veggie choices out there that you do not have to eat cauliflower, but I'd figure out why I didn't like it (taste or texture) and try to change that. Maybe make a cream of cauliflower soup if you are not fond of the texture, or slice it up thinly and stir fry with other things.
I disliked my Mom's vegetables growing up. She would boil the heck out of them so once I was on my own, I got in on the wok craze and discovered a wonderful way of cooking them quickly. Invited my parents over for dinner with some veggies done in a wok and my Dad (who never sugar coated things or lied) loved the veggies and, of course, my Mom said they were not cooked enough...
Another thing I noticed was that often our preferences change as we get older so don't completely dismiss a food you thought you hated when you were younger.
Mandy….this is only an old man talking….but…..you look soooooooo much nicer…..sexier…..with your bangs!!!!!!
Very nice testy 🎉
My niece is 12 and she loves cauliflower! I’m definitely going to try this dish for her!