Side Dishes

Chinese Griddle Cooked Cauliflower

241

Griddling is a special Chinese cooking method originated from Sichuan Province, China. This cuisine makes a dish most appetizing by adding a dry and crisp flavor to the ingredients, as well as maximizing the spicy aroma and taste! The smoked dried tofu is optional and can be replaced by sliced pork.

4
12 oz. cauliflower
2 oz. dried tofu (smoked)
2 red chili peppers
6 cloves garlic
1/8 oz. ginger
1 tsp. soy sauce (dark)
1/2 tsp. salt
1/2 tsp. sugar
1 tsp. vinegar
2 T. vegetable oil
Cut the cauliflower into pieces of 1” diameter, and blanch in boiling water until medium well done. Fully drain the cauliflower so that it can remain crisp in later griddling. Slice the garlic and shred the ginger. Also slice the smoked dried tofu. Finely chop the chili peppers. Heat the oil in a pan and fry the garlic and ginger to bring about their aromas. Add the dried tofu and fry for 1 minute. Add the cauliflowers and stir to combine. Add the chili peppers, soy sauce, salt and sugar, and stir fry with strong heat for 1~2 minutes. (Cook with strong heat and for short time to keep the dry and crisp taste of griddling cuisine.) Add the vinegar before turning off the heat, so as to strengthen the aroma of the dish.
Nutritions

Calories
108

Sodium
396mg
16% DV

Fat
7g
11% DV

Protein
3g
6% DV

Carbs
8g
3% DV

Fiber
2g
8% DV
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