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Sichuan Dry-Fried Cauliflower

Sichuan Dry-Fried Cauliflower

By Courtney HillDecember 18, 2019

  • Makes
    4 servings
  • Cook Time
    25 minutes
  • Rating

The Mandarin term for dry-frying, sometimes called dry-searing, is gan bian. It’s essentially a two-stage cooking technique. A protein or vegetable first is parcooked in oil until the surfaces are browned and any moisture on the exterior has evaporated. The food then is stir-fried with aromatics and seasonings that reduce and cling to the browned surfaces. The resulting dish is more or less sauce-free. Green beans are the vegetable most often cooked in this manner, but in our version we use cauliflower. Sichuan peppercorns provide their resinous, tongue-tingling heat, while optional árbol chilies add a more direct spiciness.

Tip

Don't use a head of cauliflower larger than 2 pounds. The skillet will be too crowded to get the browning that's essential to the dish. Also, for proper browning, don't stir the cauliflower for the first several minutes after adding it to the pan, and once the Sichuan peppercorns are added, stir only every minute or so.

Ingredients
  • 2

    pound head cauliflower, trimmed

  • ¼

    cup grapeseed or other neutral oil

  • 1

    tablespoon sichuan peppercorns

  • 6

    medium garlic cloves, smashed and peeled

  • 3

    dried árbol chilies, broken in half (optional)

  • 2

    tablespoons soy sauce

  • 1

    tablespoon dry sherry

  • 1

    teaspoon white sugar

  • 4

    scallions, cut into 1-inch lengths

  • 1

    tablespoon finely grated fresh ginger

  • chili oil, to serve

Step 1

Using a chef’s knife, cut the cauliflower in half top to bottom. Set each half flat side down and cut parallel with stem into rough ¼-inch slices; the florets will break up a bit as you cut, especially at the ends.

Step 2

In a 12-inch skillet over medium, heat the oil until shimmering. Add the cauliflower in an even layer and cook without stirring until browned, about 6 minutes.

Sprinkle in the Sichuan peppercorns and cook, stirring about every minute or so, until the cauliflower is spotty browned all over, 5 to 7 minutes.

Step 3

Add the garlic and árbol chilies (if using), then cook, stirring often, until fragrant, about 1 minute. Stir in the soy sauce, sherry and sugar. Cook until the skillet is mostly dry, about 1 minute.

Stir in the scallions and ginger, then continue to cook until the scallions are slightly wilted, about another 1 minute. Transfer to a serving dish and serve with chili oil for drizzling.

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