Name: Garlic and Pepper Sichuan Stir-Fried Cauliflower with Pork
Total time: 17 min
Yield: 2 servings
Cuisine: Sichuan Chinese
Ingredients: 400g pork slices; 1 head cauliflower, cut into small florets; 2 tbsp soy sauce; 1 tbsp Shaoxing wine; 1 tsp salt; 1/2 tsp ground Sichuan peppercorns; 1 tbsp vegetable oil; 2 cloves garlic, minced; 1 tbsp chili paste; 1 tbsp minced garlic; 1/2 tsp black pepper

Garlic and Pepper Sichuan Stir-Fried Cauliflower with Pork

Enhances savory depth with sharp garlic notes

17 minutes2 servings

Method

Before stir-frying, add minced garlic and black pepper to the wok during preparation.
In a bowl, mix pork slices with soy sauce, Shaoxing wine, salt, and Sichuan peppercorns. Let sit for 10 minutes.
Heat oil in a wok over high heat, add garlic and chili paste, stir-fry for 30 seconds.
Add pork and stir-fry for 3-4 minutes until nearly cooked.
Add cauliflower and stir-fry for 3-4 minutes until tender, then serve.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

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