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EVERY RECIPE FROM THE FIRST 4 SEASONS

Rule No. 11: Sear and Steam for Perfectly Crisp-Tender Vegetables

Stir-Fried Cauliflower with Chilies and Scallions

25 minutes

Stir-Fried Cauliflower with Chilies and Scallions

Dry-pot cauliflower, served in the Hunan and Sichuan regions of China, makes use of a long-stemmed variety of cauliflower with loosely packed florets that can be stir-fried in a flash. Dense Western-style cauliflower needs longer cooking, so we first brown the florets in a hot skillet, then add a little water to create steam to finish cooking them through. Be sure to cut the cauliflower into 1-inch pieces to keep the cooking time brief. Traditionally, thinly sliced pork belly flavors the stir-fry, but we opt to call for easier-to-find pancetta.

Ingredients
  • 2

    tablespoons grapeseed or other neutral oil, plus more if needed

  • 1¼

    pounds cauliflower (about ½ large head), trimmed and cut into 1-inch florets (about 5 cups)

Directions
  1. 01
    In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the cauliflower and stir to coat, then arrange in an even layer. Cook without stirring until beginning to brown, about 3 minutes. Stir, add ¼ cup water and ½ teaspoon salt, then immediately cover. Cook until just tender and the liquid has evaporated, about 5 minutes, stirring once halfway through. Transfer to a large plate, then wipe the skillet with paper towels.
stir-fried-cauliflower-chilies-scallions-v

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