Cauliflower with smoky bacon (La rou shao hua cai) from Sichuan Cookery by Fuchsia Dunlop

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Notes about this recipe

  • Agaillard on May 14, 2016

    I tried this today for lunch as I was looking to try more dishes from the Fushia Dunlop book and had some leftover cauliflower and streaky bacon. It was surprising as the dish did not strike me at all as Chinese - I mean it does not use any typical chinese ingrédients. Yet again, it does not seem to be really European either, it would not have come to my mind to cook cauliflower that way. Anyway, it was OK and a new way to use up cauliflower.

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