How to Make Delicious Sichuan Peppercorn Stir-Fried Cauliflower?

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

Print Recipe Pin Recipe

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

Instructions:

1. Cut the cauliflower into small florets, wash, and drain.
2. Heat the oil in a pan over low heat and stir-fry the Sichuan peppercorns until they turn slightly brown.
3. Add the cauliflower and stir-fry briefly, then add a bowl of water.
4. Sprinkle with salt.
5. Add chicken bouillon seasoning and stir well.
6. Cover and simmer over medium heat for 3 minutes.
7. Add chopped chili and green garlic leaves, stir well, and remove from heat.
8. Enjoy your tender and flavorful cauliflower dish!

Nutrition:

• Low in calories
• Rich in vitamins and minerals
• Contains dietary fiber