🍽️ How to Make Ganguo Hua Cai (Dry Pot Cauliflower)

🧆 Ingredients

• 400g cauliflower (cut into florets)
• 100g streaky pork or bacon (sliced)
• 1 red chili (sliced)
• 1 green chili (sliced)
• 2 cloves garlic (sliced)
• 1 thumb ginger (sliced)
• 2 tablespoons chili bean paste (doubanjiang)
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1 teaspoon Sichuan peppercorns
• 2 green onions (cut into sections)
• Salt to taste
• Cooking oil

🍳 Steps

1. Prepare Ingredients: Thoroughly wash the cauliflower under running water, paying special attention to remove any dirt or insects hidden in the florets. Cut the cauliflower into evenly sized florets for uniform cooking. Slice the pork (or bacon), red and green chilies, garlic, ginger, and green onions. Pat the cauliflower dry with a clean towel to prevent excess water from splattering during stir-frying.

2. Blanch Cauliflower: Bring a pot of water to a rolling boil. Add a pinch of salt and a few drops of oil to help preserve the cauliflower’s color and texture. Blanch the cauliflower florets for about 1 minute—just until they turn slightly tender but still crisp. Immediately drain and transfer to a bowl of cold water or rinse under cold water to stop the cooking process. Drain thoroughly.

3. Stir-Fry Pork: Heat a wok over medium-high heat and add a small amount of cooking oil. Add the sliced pork or bacon and stir-fry until the fat renders out and the edges become golden and slightly crispy. This step adds a smoky depth to the dish. Remove excess oil if there is too much.

4. Add Aromatics: Push the pork to the side of the wok. Add the sliced garlic, ginger, Sichuan peppercorns, and chili bean paste (doubanjiang) to the center. Stir-fry over medium heat until the aromatics are fragrant and the oil turns red, being careful not to burn the spices.

5. Cook Cauliflower: Increase the heat to high. Add the blanched and well-drained cauliflower florets and the sliced chilies. Stir-fry quickly, tossing constantly to ensure even charring and to prevent sticking. The goal is to get a slight char on the edges of the cauliflower for extra flavor while keeping the inside crisp-tender. This usually takes 2–3 minutes.

6. Season: Add soy sauce, oyster sauce, sugar, and salt to taste. Toss everything together to coat the ingredients evenly. Stir-fry for another 1–2 minutes, allowing the sauces to reduce slightly and cling to the vegetables and meat.

7. Finish: Add the green onions and give everything a final toss. Taste and adjust seasoning if needed. Serve immediately in a dry pot or on a hot plate to retain heat and aroma.

Key Points:

• The cauliflower should remain crisp-tender, not mushy. Test doneness by piercing a floret with a fork; it should offer slight resistance.
• Adjust the amount of chili and Sichuan peppercorns to your preferred spice level.
• Use high heat for stir-frying to achieve the signature smoky “wok hei” flavor.
• Serve hot for the best texture and flavor.

💡 Tips

• Blanch cauliflower for better texture and faster cooking.
• Adjust chili and peppercorns for desired spice level.
• Bacon adds smoky flavor; substitute with pork belly if preferred.
• Serve immediately for best taste and texture.