Make Hannah’s Chinese dry-pot cauliflower, then check out her Chinese lettuce with ginger soy sauce, Chinese braised winter squash and more Chinese recipes.

This recipe comes from The Vegan Chinese Kitchen by Hannah Che (£25, Random House Inc).

In China, the most common cauliflower isn’t the white, densely packed head we’re familiar with in the UK, but a variety with elongated pale green stems and floppy, looser florets called caulilini or sweet stemmed/sprouting cauliflower. Find it at farmers’ markets, Asian grocers and some supermarkets, but regular white cauliflower also works well here. If you prefer a softer texture, blanch the florets for longer before stir-frying.



  • 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


  • 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.

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A serving bowl of bang bang cauliflower with a small potions on a plate over rice with chopsticks


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