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 kcal

Difficulty

Easy

Equipment

1 item

Cost

£0.73/serving

Season:

☀️ Summer

Meal Type:

Side Dish

Cuisine:

Asian

Cooking Style:

Quick & Easy•Stir-Fry

Mood:

Spicy

Ingredients

Servings

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

Instructions

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

Nutrition Information

Nutrition per serving (250g)

235 kcal / 983 kJ

Carbs

18g

7% of RDA

Fat

15g

21% of RDA

Protein

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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