Omnivore's Cookbook · by Maggie Zhu★ 4.8 (9)
Chinese Cauliflower Stir Fry (干锅菜花)
NUTRITION · PER SERVING25M COOK
CAL 16%·PRO 15%
CARBS 26G33% OF CAL
7G FIBER0G ADDED0G INTRINSIC9G OTHER11G TOTAL SUGAR
FAT 20G57% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Sichuan-style cauliflower stir-fry with crunchy florets in a numbing, spicy sauce. Bold and aromatic with a rich flavor profile, it can stand alone or be made heartier with added protein for dinner.
mainchinesestir fry🍳 skilletdairy freeveganvegetarian
View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 small head (18 oz./500g) Chinese cauliflower ((or regular cauliflower))
- 2 tablespoons peanut oil ((or vegetable oil))
- 5 dried chili peppers ((Optional))
- 2 shallots (, sliced (or 1/2 white onion))
- 4 cloves garlic (, minced)
- 1 tablespoon ginger (, minced)
- 2 tablespoons Doubanjiang ((spicy fermented bean paste), or 1 tablespoon for a less spicy and less salty dish (*Footnote 1))
- 1/4 teaspoon ground Sichuan peppercorn
- 1/4 cup vegetable stock ((or water))
- 2 tablespoons Shaoxing wine ((or dry sherry))
- 1 tablespoon light soy sauce ((or soy sauce))
- 1 teaspoon sugar
At a glance
PER SERVING · TIME 25M
CAL 16%·PRO 15%
CARBS 26G33% OF CAL
7G FIBER0G ADDED0G INTRINSIC9G OTHER11G TOTAL SUGAR
FAT 20G57% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 910mg
- Total sugar
- 11g
- Added sugar
- ≥2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 848mg
- Calcium
- 66mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 910MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.