Dry-Pot Cauliflower

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Step 1

Combine all sauce ingredients & mix until well blended

Step 2

Trim the cauliflower stocks, leaving 2" of stem, and cut lengthwise into bite size florets.

Step 3

Bring a pot of salted water to boil. Blanch the cauliflower florets about 2 minutes, until cooked but still crisp. Drain in a colander and shake dry.

Step 4

Heat wok over high heat, until a bead of water evaporates in 1-2 seconds. Add 1 tbsp oil and coat pan. Add the onion and fry until still crisp but starting to soften on the edges, about 2 min. Tansfer to a bowl.

Step 5

Heat the remaining 2tbsp oil and add the ginger, dried chilis, and whites of the scallion. Reduce the heat to medium-low and fry the aromatics until fragrant, about 1 minute. Add the garlic, chili bean paste, and fermented black beans and stir fry until the red from the chiki bean paste is released, about 30 seconds.

Step 6

Turn the heat back to high and add the cauliflower and the fresh chilis. Add the sauce mixture. Stir to incorporate the cover and steam cauliflower 30 seconds. Uncover and stir fry until the sauce starts to carmelize on the bottom and the cauliflower is softened and crisp-tender, about 2 minutes

Step 7

Add the onions and scallion greens and stir to incorporate. Remove from heat and serve immediately.