Stir-fried cauliflower with spicy sauce from Chinese Homestyle Cooking: 90 Plant-Based Recipes for Homemade Sauces, Favorite Takeout and Dim Sum, and Everyday Meals (page 178) by Maggie Zhu

  • Sichuan peppercorns
    Dried berries of Xanthoxylum species plants. Although there is a Xanthoxylum fagara, it is native to Florida and Caribbean, and not used in Chinese cuisine. Buy Now
  • shallots
  • Show all ingredients...
  • Serves : 2-4

  • EYB Comments

    Recipe calls for Chinese cauliflower. Can substitute dry sherry for Shaoxing rice wine, soy sauce for light soy sauce, vegetable oil for peanut oil, white onions for shallots, and cauliflower for Chinese cauliflower.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Recipe calls for Chinese cauliflower. Can substitute dry sherry for Shaoxing rice wine, soy sauce for light soy sauce, vegetable oil for peanut oil, white onions for shallots, and cauliflower for Chinese cauliflower.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.