Q: Can I use different types of oil for this recipe?
A: Yes, you can use other cooking oils, but the flavor may slightly vary.
Q: Is it necessary to use Sichuan peppercorns?
A: Sichuan peppercorns provide a unique numbing flavor, but you can omit them or substitute with black pepper for a different taste.
Q: How do I know when the cauliflower is cooked perfectly?
A: The cauliflower should be tender but still crisp. Overcooking will make it mushy.
Sichuan Peppercorn Stir-Fried Cauliflower
Notes
Ingredients:
- Cauliflower, half a head
- Vegetable oil, 15g
- Sichuan peppercorns, 10 pieces
- Salt, 2g
- Chopped chili, 10g
- Chicken bouillon seasoning, 10g
- Water, 1 bowl
- Green garlic leaves, a handful
- Cut the cauliflower into small florets, wash, and drain.
- Heat the oil in a pan over low heat and stir-fry the Sichuan peppercorns until they turn slightly brown.
- Add the cauliflower and stir-fry briefly, then add a bowl of water.
- Sprinkle with salt.
- Add chicken bouillon seasoning and stir well.
- Cover and simmer over medium heat for 3 minutes.
- Add chopped chili and green garlic leaves, stir well, and remove from heat.
- Enjoy your tender and flavorful cauliflower dish!
- Low in calories
- Rich in vitamins and minerals
- Contains dietary fiber
