This dish was inspired by a lunchtime when I wanted to eat dry-fried cauliflower but didn't have any pork belly on hand. I accidentally discovered that stir-fried cauliflower without pork belly can be incredibly delicious with rice! Also, I personally prefer the softer texture of dry-fried cauliflower to the crispy kind, so I added a blanching step. The final product will have a little sauce in it; the bottom of the pan won't be completely dry, but trust me, this sauce is amazing with rice! (I once even tried making it with a century egg, haha!) (As an international student with limited ingredients, I strive to create delicious and appetizing home-style dishes using simple ingredients. I love cooking, but I'm not a professional chef, so please forgive any inaccuracies in the wording in the steps. I welcome your corrections and let's learn together!)
Materials
Spicy Stir-fried Cauliflower with Spicy Sauce (Tender and Delicious Version) - Recipe Steps
▶️ Wash the cauliflower and cut it into small florets. (Don't cut them too small, otherwise they will easily fall apart after softening.) ▶️ Put them in a pot of cold water, add a little salt, bring to a boil, then reduce to medium-low heat and simmer for 3 minutes. I like them slightly soft. (Adjust the cooking time according to your preference; cook longer if you like them softer, and less if you like them firmer.)
▶️ Remove the cauliflower from the water, drain it, and place it in a bowl for later use.
▶️ Cut four cloves of garlic two or three times each, no need to mince. ▶️ Cut two small red chilies into small pieces.
▶️ Prepare three teaspoons of light soy sauce, one tablespoon (or half a tablespoon) of dark soy sauce, and one tablespoon of oyster sauce in a small bowl. (Experienced cooks can adjust the proportions to their liking during the cooking process; it is not necessary to prepare them in advance.)
▶️ Heat oil in a pan, add garlic cloves and chopped chili peppers and sauté until fragrant. When the oil turns slightly reddish from the chili peppers, add the prepared cauliflower. (You don't necessarily need to wait until you smell the garlic aroma; it will release its flavor as you stir-fry. Avoid overcooking the garlic.)
▶️ After stir-frying the cauliflower for about half a minute, spread the cauliflower roughly flat on the bottom of the pan, cover the pan, and stir-fry over medium heat for half a minute until the cauliflower turns a slightly browned color.
▶️ After stir-frying the cauliflower until it is slightly browned, pour in the prepared seasonings.
▶️ Stir-fry for one minute to coat the cauliflower with the sauce.
▶️ Done! I stir-fried it for a bit too long in the previous step, so the cauliflower is already a little soft. When you make this recipe, there will be a little sauce at the bottom of the bowl. Adding some of this sauce to the rice makes it incredibly delicious. The cauliflower is soft, tender, and savory, with a touch of spiciness that people from the Jiangzhe region can tolerate—it's perfect with rice.
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