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Sichuan Cauliflower Stir-Fry with Chili Bean Paste
A spicy and flavorful cauliflower side dish stir-fried with chili bean paste, garlic, ginger, and a touch of soy sauce. This Sichuan-inspired recipe is quick, easy, and packed with flavor.
Prep Time
15 minutes
Total Time
30 minutes
Calories
235
Level
Easy
Yields
4 servings
Cost
£0.73
Ingredients
Servings
4
1medium headCauliflower florets(Cut into bite-sized pieces)
£1.50
2tablespoonsChili bean paste (Doubanjiang)(Adjust to taste depending on spice preference)
£0.30
3clovesGarlic(Minced)
£0.15
1tablespoonGinger(Minced)
£0.20
1tablespoonSoy sauce(Low sodium recommended)
£0.05
2tablespoonsVegetable oil(For stir-frying)
£0.05
1teaspoonSesame oil(For flavor (optional))
£0.10
1teaspoonSugar(Balances the spice and saltiness)
£0.01
2stalksGreen onions(Chopped, for garnish)
£0.30
0.5teaspoonSichuan peppercorns(Optional, for authentic Sichuan flavor)
£0.25
Total Cost
£2.91
£0.73 per serving
The Method
- 1
Heat vegetable oil in a wok or large skillet over medium-high heat.
- 2
Add the cauliflower florets and stir-fry for 5-7 minutes, or until slightly softened and lightly browned.
- 3
Push the cauliflower to the side of the wok and add the chili bean paste, garlic, ginger, and Sichuan peppercorns (if using) to the center. Stir-fry for about 30 seconds until fragrant.
- 4
Combine the cauliflower with the chili bean paste mixture and stir-fry for another 2-3 minutes, ensuring the cauliflower is evenly coated.
- 5
Add the soy sauce and sugar. Stir-fry for 1 minute until the sauce is well combined and the cauliflower is cooked through but still has a slight bite.
- 6
Drizzle with sesame oil (if using).
- 7
Garnish with chopped green onions and serve hot.
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My Notes
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Nutrition Information
Nutrition per serving (250g)
235 kcal / 983 kJ
Carbs
18g
7% of RDA
Fat
15g
21% of RDA
Protein
8g
16% of RDA
Detailed Breakdown
Fibre
7 g
23% of RDA
Sugar
6 g
7% of RDA
Sodium
950 mg
41% of RDA
Saturated Fat
2 g
10% of RDA
Chef's Tips
For a crisper cauliflower, steam the florets for 3-5 minutes before stir-frying.
Adjust the amount of chili bean paste to your preference for spiciness.
If you don't have chili bean paste, you can use a combination of chili oil and miso paste.
Serve this dish with steamed rice or as a side to your favorite Asian-inspired meals.
Cooking Equipment
Wok or large skillet
Wine Pairings
No wine pairing suggestions available for this recipe.
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