Comments on: Chinese Cauliflower Stir Fry (干锅菜花)

By: Jordan

Jordan — Wed, 01 Nov 2023 23:33:35 +0000

Not bad, I quadrupled the peppercorn.

By: Maggie Zhu

Maggie Zhu — Sat, 06 Feb 2021 14:23:17 +0000

In reply to Patricia Lai. Glad to hear you enjoyed the dish Patricia! If the dish is too spicy, you can reduce the doubanjiang and maybe add a pinch of ground paprika (adds some smokiness without adding spiciness). Also the Sichuan peppercorns are not spicy and more of a numbing sensation. I hope you can give it a try next time :)

By: Patricia Lai

Patricia Lai — Sat, 06 Feb 2021 14:12:35 +0000

I didn’t add the dried chili or the peppercorns as I have children who couldn’t take that much heat, but this was still delicious albeit too spicy for my youngest. Thank you for introducing me to doubanjian! Definitely now my favourite way to prepare cauliflower, which is a vegetable I’ve been experimenting with for some time in soups, roasted, etc.

By: Peter

Peter — Thu, 21 Jan 2021 01:32:33 +0000

I should add that the cauliflower was easily prepared in a non-stick 12″ pan while the small broccoli/chicken was done in a smaller non-stick pan. I was careful to prepare the sauces and aromatics in advance as advised and was able to complete the cooking phase along with some white rice in about 15 minutes.

By: Peter

Peter — Thu, 21 Jan 2021 01:21:52 +0000

This recipe is now at the top of my sides list.
Combined with a small chicken and broccoli it becomes a superb meal for two.
And finally, doubanjiang is really great stuff.

By: Mary Ellen Maatman

Mary Ellen Maatman — Wed, 09 Dec 2020 00:25:30 +0000

This was very good. Thank you!

By: Peter Beckles

Peter Beckles — Wed, 17 Jun 2020 22:49:12 +0000

Normally I would say that cauliflower is pretty blah but with that sauce it really took off.
Had this one and celtuce leaf salad today as a side to a standard barbecued chicken main.
Let me see … what did I do wrong? I reached for the vegetable stock and made beef stock sauce. (I tried to excuse the error by muttering that they look pretty much the same) and nearly forgot the green onions.
Other than that my wife thinks that doubanjiang is “too hot” and I don’t. Doubanjiang is great stuff.
The cauliflower stir fry complemented the barbecued chicken wonderfully. and is worth doing again – beef stock notwithstanding.
If I may, the sauce could be thicker and its not your recipe’s fault that I rate it at 4 stars only at my first try.
Its the beef stock!!

Cheers,

By: Melanie Sparkes

Melanie Sparkes — Thu, 21 May 2020 21:34:36 +0000

Hi Maggie I tried this tonight and added fermented tofu. It had a lovely savoury salty flavour and your pantry notes on it were absolutely right – like blue cheese in a mild way. Great recipie and great advice. Thank you!

By: Tony

Tony — Tue, 07 Apr 2020 22:17:58 +0000

Really tasty – great umami from the bean-chili paste. I used dry amontillado sherry with outstanding results.

By: Maggie

Maggie — Thu, 19 Sep 2019 07:52:01 +0000

In reply to Dena. Hi Dena, you can!