# Dry Pot Cauliflower (干锅菜花)

Cuisine: chinese · Time: 25 minutes · Servings: 4

## Ingredients

- 1 head (1 lb / 450 g) Chinese cauliflower  (, cut into bite-size florets )
- 1 tablespoon peanut oil ((or vegetable oil))
- 4 slices bacon (, cut to bite-size pieces)
- 4  Chinese dried chili peppers (, cut in half)
- 2  green onions (, cut into 2” (5 cm) pieces)
- 1 tablespoon minced ginger
- 4 cloves garlic (, sliced)
- 1  long red Asian pepper (or Thai bird eye chile, jalapeno, or anaheim pepper) (, sliced)
- 1/3 cup chicken broth
- 2 teaspoon soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon freshly ground Sichuan peppercorns ((Optional but highly recommended))

## Steps

1. Add the oil to the pan and heat over medium heat. Add the bacon. Cook, stirring occasionally, until the bacon turns golden. Transfer the bacon to a plate and leave the oil in the pan.
2. Add the dried chili peppers, green onion, garlic, and ginger. Stir a few times to release fragrance.
3. Add the cauliflower. Turn to medium-high heat. Stir and cook for 1 minute to coat the cauliflower evenly with oil.
4. Pour in the sauce. Keep stirring to mix everything together, 1 minute or so. Cook covered for another 1 to 2 minutes, until the cauliflower just starts to soften. Add the pepper and the cooked bacon back, stir to mix everything together and cook until the sauce is mostly absorbed, 1 minute or so. Carefully taste the cauliflower. Cook a bit longer and adjust seasoning by adding more salt, if needed.
5. Transfer everything to a big plate. Serve hot as a side or main dish.

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Source: omnivorescookbook — https://omnivorescookbook.com/dry-pot-cauliflower/
Page: https://findfood.fun/vi/recipes/7179
Language: en (requested translation unavailable)