Dry fried cauliflower with a savory and slightly spicy taste!

What’s Gan Bian—Dry frying

Gan bian or dry-frying is a famous cooking method in Sichuan cuisine with dry-fired green beans (Ganbian Sijidou) as the most famous representative. Firstly roasting, deep-frying or pan-frying is used to remove the water contained in raw materials. And then add Sichuan peppercorn, chili peppers or other seasonings and side ingredients for flavoring.

Since I am such a big fan of dry fired dishes, I am always trying to find new ingredients to replace green beans. After several testing, it proofed that cauliflower, winter bamboo shoots, chicken leg mushrooms and beef(Sichuan shredded beef ), chicken and potatoes are perfect ingredients for Gan Bian dishes. When it comes to cauliflower, I was totally amazed by how great the cauliflower when absorbed the spicy but not overwhelming hot taste.

Cauliflower is a healthy food that everybody loves even my 1 year old little girl. And some bloggers even call this year: the year of Cauliflower. So let’s just start making this ingredient out of plain flavor.

There are two types of cauliflowers in the market near me. One is with shorter stem and the other one is with longer stem. For this dry-fried cauliflower, I would recommend you choosing the later one because the stem is even better. If you love cauliflower, check Kung Pao cauliflower too.

In a heat wok or pan add cauliflower in to stir fry the extra water out. Keep stir frying until the cauliflowers becomes slightly brown.Add around 1/2 tablespoon cooking oil in and keep stir frying for another 5~8 minutes until the cauliflowers are almost cooked thoroughly.

Transfer out or push them to one side of your wok. Heat 1 tablespoon of cooking oil in wok on medium fire, add garlic, chili pepper sections, Sichuan Peppercorn to stir fry until aroma. Add salt and mix all the ingredients all together. Add green onions sections and do a quick stir fry to mix well.

That’s my killer of steamed rice!

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Dry fried Cauliflower—Gan Bian Cauliflower

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Dry fried Cauliflower

Course: Side Dish

Cuisine: Sichuan cuisine

Keyword: Cauliflower, Dry Fried

Servings: 2

Calories: 204 kcal

Author: Elaine

Ingredients

• 500 g cauliflower , cut into small pieces
• 1.5 tablespoon vegetable cooking oil
• 6 ~8 chili peppers or as needed , cut into small sections
• Around 10 whole Sichuan peppercorns
• 4 green onions , cut into sections around 10 cm
• 2 garlic cloves , sliced
• Salt as needed

Instructions

1. Wash the cauliflower and drain.
2. In a heat wok or pan add cauliflower in to stir fry the extra water out. Keep stir frying until the cauliflowers becomes slightly brown.
3. Add around 1/2 tablespoon cooking oil in and keep stir frying for another 5~8 minutes until the cauliflowers are almost cooked thoroughly. Transfer out or push them to one side of your wok.
4. Heat 1 tablespoon of cooking oil in wok on medium fire, add garlic, chili pepper sections, Sichuan Peppercorn to stir fry until aroma. Add salt and mix all the ingredients all together.
5. Turn off the fire, add green onion sections. Do a quick stir fry and serve hot!

Nutrition Facts

Dry fried Cauliflower—Gan Bian Cauliflower

Amount Per Serving

Calories 204 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 8g50%

Sodium 1057mg46%

Potassium 1028mg29%

Carbohydrates 23g8%

Fiber 8g33%

Sugar 10g11%

Protein 6g12%

Vitamin A 3410IU68%

Vitamin C 127.9mg155%

Calcium 77mg8%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.