Coliflor salteada en cazuela seca (Dry Pot)

Ingredientes

• 1 head (1 lb / 450 g) Chinese cauliflower (, cut into bite-size florets )
• 1 tablespoon peanut oil ((or vegetable oil))
• 4 slices bacon (, cut to bite-size pieces)
• 4 Chinese dried chili peppers (, cut in half)
• 2 green onions (, cut into 2” (5 cm) pieces)
• 1 tablespoon minced ginger
• 4 cloves garlic (, sliced)
• 1 long red Asian pepper (or Thai bird eye chile, jalapeno, or anaheim pepper) (, sliced)
• 1/3 cup chicken broth
• 2 teaspoon soy sauce
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon freshly ground Sichuan peppercorns ((Optional but highly recommended))

Preparación

1. 1

   Add the oil to the pan and heat over medium heat. Add the bacon. Cook, stirring occasionally, until the bacon turns golden. Transfer the bacon to a plate and leave the oil in the pan.

2. 2

   Add the dried chili peppers, green onion, garlic, and ginger. Stir a few times to release fragrance.

3. 3

   Add the cauliflower. Turn to medium-high heat. Stir and cook for 1 minute to coat the cauliflower evenly with oil.

4. 4

   Pour in the sauce. Keep stirring to mix everything together, 1 minute or so. Cook covered for another 1 to 2 minutes, until the cauliflower just starts to soften. Add the pepper and the cooked bacon back, stir to mix everything together and cook until the sauce is mostly absorbed, 1 minute or so. Carefully taste the cauliflower. Cook a bit longer and adjust seasoning by adding more salt, if needed.

5. 5

   Transfer everything to a big plate. Serve hot as a side or main dish.