干锅花菜
One of my favorite vegetable dishes to order at Chinese restaurants. Intensely savory, super flavorful, and incorporating one of my favorite vegetables of all time (cauliflower). The possibilities are endless, and you can adjust the recipe to your taste.
Active Time: 25 min
Total Time: 25 min
Ingredients
> Chinese cauliflower (1 lb, cut into small pieces)
> pork belly (1/4 lb, thinly sliced)
> red onion (1/2, thinly sliced)
> long chili peppers (to taste, cut into small pieces)
> garlic (6 cloves, roughy chopped)
> dried chilis (10g, cut into small pieces)
> green peppercorns (1 tbsp)
> soy sauce (10g)
> chicken essence (1g)
> sugar (2g)
> salt (1g)
> neutral oil
Instructions
1. Blanch the cauliflower for several minutes, or until it almost achieves the desired texture.
2. In a wok over high heat, stir-fry the pork belly for a minute or two.
3. Add the garlic, dried chilis, and green peppercorns. Stir-fry for about 30s.
4. Add the chili peppers and red onions, and stir-fry for a couple minutes, or until mostly cooked through.
5. Add the cauliflower, stir-fry for a little bit to mix everything together.
6. Season with soy sauce, MSG, sugar, and salt. Str-fry to mix everything together. Serve immediately and enjoy!
Notes/Tips:
> The variations and possibilities with this dish are endless. This is a pretty simple baseline, but you could add other seasonings such as 豆瓣酱, oyster sauce. You could also add other vegetables as your heart desires; just make sure that they're individually fully cooked through.