Chinese dry-pot cauliflower

Name: Chinese dry-pot cauliflower
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 tsp soy sauce; 1 tbsp vegan oyster sauce; 1 tsp sugar; 2 tbsp shaoxing wine; 450g caulilini or cauliflower; 3 tbsp vegetable oil; 1 onion, cut crosswise into 2cm slices; 5cm piece of ginger, sliced; 6 dried red chillies, snipped into 2cm sections, seeds removed; 3 spring onions, cut into 5cm pieces, white and green parts separated; 3 garlic cloves, thinly sliced; 1 tbsp Sichuan chilli bean paste; 1 tbsp fermented black beans, coarsely chopped; 50g large mild red chillies or red pepper, cut into 2cm pieces

Preparation and cooking time
- Prep:10 mins
- Cook:15 mins
Easy
Serves 4

Ingredients

Sauce

1 tsp soy sauce
1 tbsp vegan oyster sauce
1 tsp sugar
2 tbsp shaoxing wine

Stir-fry

450g caulilini or cauliflower
3 tbsp vegetable oil
1 onion, cut crosswise into 2cm slices
5cm piece of ginger, sliced
6 dried red chillies, snipped into 2cm sections, seeds removed
3 spring onions, cut into 5cm pieces, white and green parts separated
3 garlic cloves, thinly sliced
1 tbsp Sichuan chilli bean paste
1 tbsp fermented black beans, coarsely chopped
50g large mild red chillies or red pepper, cut into 2cm pieces

Method

STEP 1
Combine all the sauce ingredients in a small bowl until smooth. Trim the cauliflower and cut into thin bite-sized florets. Bring a pot of salted water to the boil. Blanch the florets for 2 mins until cooked but still crisp. Drain in a colander and shake dry.
STEP 2
Heat a wok over a high heat until a bead of water evaporates in 1-2 seconds. Add 1 tbsp oil and swirl to coat the sides. Stir-fry the onion for 2 mins until starting to soften on the edges but still crisp. Transfer to a bowl.
STEP 3
Heat the remaining oil in the wok and add the ginger, dried chillies and white parts of the spring onions. Reduce the heat to low-medium and fry for 1 min until fragrant. Add the garlic, chilli bean paste and black beans, and stir-fry for 30 seconds until the red oil from the chilli bean paste is released.
STEP 4
Turn up the heat to high and add the cauliflower, red chillies and the prepared sauce. Stir-fry, then cover and steam the cauliflower for 30 seconds. Uncover and stir-fry for 2 mins until the sauce starts to caramelise on the bottom of the wok and the cauliflower is softened and tender-crisp.
STEP 5
Add the onions and spring onion greens, stirring to incorporate. Taste and add salt, if needed. Remove from the heat and serve immediately.