Sizzling Dry Pot Cauliflower

Cauliflower is so underrated, especially when it can taste this good. Here’s how to make the classic Sichuan style dry pot cauliflower!

Level: Beginner

Time: 20 mins

Serves 2-3

Ingredients:

• 1 head of Chinese cauliflower

• 2-3 diced garlic cloves

• 1 inch of ginger thinly sliced

• 2-3 thai chili peppers, thinly sliced

• 1-2 tbsps of doubanjiang (fermented bean paste)

• 2 blocks of dry braised tofu

• 1/2 pound of pork belly or pork butt

• 1 tbsp soy sauce

• 1 tbsp Shaoxing wine

• Pinch of salt

• Pinch of FlyByJing’s Mala spice mix (optional but SO GOOD)

• Garnish with scallions

Instructions:

• Wash your cauliflower then cut into bite sized florets

• Set to the side, while you prep your aromatics

• Dice the garlic cloves, slice ginger into thin matchsticks, then cut up the thai chili peppers

• Next, cut the dry braised tofu into thin pieces and for the vegans/vegetarians, you’re ready to cook from here

• If you want some meat, cut up pork belly or pork butt into small bite size pieces and marinate for 10-15 mins in the soy sauce, shaoxing wine, and add a pinch of salt

• Get your wok on medium heat and start stir frying the garlic, ginger and peppers, until aromatic

• Next add in the fermented bean paste and cook until fragrant

• Add in the tofu first and toss to coat in the sauce, then add in pork if you so choose

• Stir fry until pork is just losing the red color and add in cauliflower

• Stir fry so that the veggies are well coated in the sauces, then cover for 2-3 mins so it can steam and soften slightly

• Remove the lid, and stir fry again until moisture mostly evaporates (around 2-3 mins)

• Last step is optional, though highly recommended — add a pinch of FlyByJing’s Mala spice mixture! The aromatic, toasty peppercorns and the umami of the mushroom powder capture the essence of dry pot in a very convenient format.

• Garnish with scallions and enjoy!