Dry-Fried Cauliflower

High-heat dry-fried cauliflower with chili, garlic, and soy—no heavy sauce.

Ingredients

• 1 head cauliflower
• 3 cloves garlic
• 4 dried red chilies
• 1 tbsp soy sauce
• 1 tsp Chinkiang or rice vinegar
• 1/2 tsp sugar
• 2 tbsp neutral oil

Steps

1. Break cauliflower into small florets and dry thoroughly.
2. In a smoking-hot wok with oil, dry-fry florets 5–7 minutes until edges char.
3. Clear a space and fry garlic and dried chilies 20 seconds until fragrant.
4. Splash soy, vinegar, and sugar; toss 30 seconds—sauce should cling, not pool.
5. Add scallion greens and kill the heat.
6. Serve at once while still toasty as a rice side.