Organic Cauliflower in Dry Pot
March 17, 2025
15 Minutes
Medium
Nutritional Information
320 kcal
Calories
13g
Protein
24g
Carbohydrates
17g
Fat
This Spicy Cauliflower and Black Fungus Stir-Fry is a bold, flavorful dish that combines crisp-tender cauliflower with earthy black fungus, all coated in a fiery Lao Gan Ma chili sauce. Perfectly blanched cauliflower retains its satisfying crunch, while stir-frying with chili powder and a splash of cooking wine adds depth and aroma. The star of the dish—Lao Gan Ma chili sauce—brings a rich, umami-packed heat that elevates every bite. Quick and easy to prepare, this vibrant stir-fry is ideal for spice lovers and pairs perfectly with steamed rice for a satisfying meal. The contrast of textures and layers of spice make this dish irresistibly addictive—once you start, you won’t want to stop!
Ingredients
Main Ingredients
- cauliflower
Secondary Ingredients
- black fungus
Sauce and Seasonings
- chili powder
- Lao Gan Ma chili sauce
Instructions
0% Complete
1
Step 1
Cut off the root of the cauliflower, and cut the flower head along the stem’s branches for later use.
2
Step 2
Put salt into boiling water in a pot, add the cauliflower and blanch it. Do not overcook, turn off the heat when the water starts boiling, and use chopsticks to continue stirring the cauliflower in the hot water for a few times, then take it out.
3
Step 3
Drain the blanched cauliflower and set it aside.
4
Step 4
Heat oil in a pot, add chili powder and stir-fry until it is 80% hot, then add the cauliflower and black fungus, a little salt, and cooking wine, and stir-fry.
5
Step 5
Stir-fry for about one minute, adjust the heat to medium-high, and stir-fry quickly. Then, add Lao Gan Ma chili sauce and continue stir-frying until everything is well coated with the sauce. Turn off the heat and serve.
6
Step 6
This dish is absolutely delicious with rice, and the crunchy texture will make you unable to stop eating!
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