Life by the rivers and lakes brims with gleaming swords and flashing spears, immersed in the tension of battles at every turn. Dry pot cauliflower takes center stage as a platform for flavors. The fiery heat of dried red chili peppers burns akin to the swift slashes of swords by the water’s edge; the numbing effect of Sichuan peppercorns wafts through the air much like the glint of blades. Minced garlic and ginger harbor hidden depths, akin to the enigmas of the realm, imparting a touch of mystery to the dish. Ultimately, the incorporation of Sichuan chili bean paste, much like a lone hero of the lakes and rivers, imparts a multi-layered gustatory impact. When a platter of dry pot cauliflower, teeming with the essence of the rivers and lakes, lands on the table, it’s akin to an opulent martial arts banquet unfurling before us.
Ingredients
- Sauce:
Instructions
-
In a small bowl, combine the sauce ingredients and stir until thoroughly mixed.
-
Add a dash of salt to a pot of water and bring it to a boil. Put the cauliflower into the boiling water and cook for approximately 2 minutes. Completely drain the cauliflower, and then place it on a dish.
-
Heat 1 tablespoon (13g) of vegetable oil in a wok over medium-high heat. Sauté the onion until tender, then transfer it to a plate.
-
In the same wok, heat the remaining vegetable oil over medium-high heat. Add the pork slices and stir-fry for about 2-3 minutes.
-
Add dried red chili peppers, Sichuan peppercorns, minced garlic, and ginger. Sauté for 1 minute. Incorporate the Sichuan chili bean paste and continue sautéing for another minute. Toss in long hot chile peppers, boiled cauliflower and cooked onion.
-
Pour the sauce over the vegetables and pork slices. Stir to ensure even coating and continue stir-frying for 1 minute until most of the sauce is absorbed. Transfer the dry pot cauliflower to a plate and enjoy.
