Authentic Sichuan Dry-Fried Cauliflower (干煸花菜) – Easy, Spicy Chinese Stir-Fry

The aroma of sizzling garlic, chili, and golden cauliflower in a hot wok — that’s the essence of Sichuan dry-fried cauliflower (干煸花菜, Gan Bian Huacai). This classic Chinese stir-fry transforms humble cauliflower into a smoky, spicy, and addictive side dish that tastes just like it came from a bustling Chengdu restaurant.

This Chinese cauliflower recipe uses a unique “dry-fry” technique (干煸, gan bian) originating from Sichuan province, where minimal sauce and high heat combine to create intense flavor and a distinct hint of wok hei — the smoky, aromatic charred quality that’s beloved in authentic Sichuan cuisine. Whether you’re craving a bold vegetable dish or looking to add some fiery flair to your weeknight meals, this dry-fried vegetable dish is sure to impress.

Why You’ll Love This Recipe 

• Quick and easy — ready in just 20 minutes
• Bold garlic-chili flavor with real Sichuan heat
• Light, healthy, and vegetarian-friendly
• Uses simple ingredients you probably already have
• Perfect with rice or noodles — a versatile side or main
• An authentic taste of Sichuan cuisine right at home

Whether you’re after an easy Sichuan cauliflower recipe or a quick vegetarian Chinese dish, this recipe delivers rich, smoky flavors without complicated steps — a win-win in any kitchen.

Ingredients You’ll Need

Ingredient	Notes
Cauliflower	Cut into bite-sized florets
Dried red chilies	Use whole or chopped; adjust for spice level
Garlic	Thinly sliced for fragrance
Doubanjiang (chili bean paste)	Essential for authentic Sichuan flavor
Light soy sauce	Adds umami depth
Oyster sauce	Adds sweetness and glossy finish
Salt & chicken bouillon	Seasoning to taste
Chives or green onions	For garnish
Oil	Vegetable or peanut oil preferred

Authentic Sichuan Dry-Fried Cauliflower — Measurements

Ingredients

• 1 medium cauliflower (about 600–700 g / 1.5 lbs), cut into bite-sized florets

• 6–8 dried red chilies, whole or chopped (adjust for spice level)

• 5–6 garlic cloves, thinly sliced

• 1 tablespoon Doubanjiang (chili bean paste)

• 1 tablespoon light soy sauce

• 1 teaspoon oyster sauce (or mushroom soy sauce for vegan)

• ¼ teaspoon salt, or to taste

• ½ teaspoon chicken bouillon powder (optional; omit for vegan)

• 3–4 tablespoons vegetable or peanut oil, divided (for dry-frying and sautéing)

• 2 tablespoons chopped chives or green onions, for garnish

Step-by-Step Instructions

1. Prep the cauliflower
   Wash the cauliflower thoroughly and cut into bite-size florets. Drain well to remove as much moisture as possible — this helps it fry crispy.

2. Dry-fry first
   Heat oil in a wok over high heat. Stir-fry the cauliflower florets until they turn slightly browned and most of the moisture evaporates. This step is key to achieving that signature dry-fried texture and flavor. Remove cauliflower, set aside.

3. Sauté aromatics
   Add a little more oil to the hot wok. Toss in the sliced garlic and dried chilies, frying until fragrant but not burnt. The garlic and chili release their essence, creating the aromatic foundation.

4. Add flavor base
   Stir in a spoonful of Doubanjiang and fry for about 20 seconds, until the chili oil turns a vibrant red. This step unlocks the deep umami and pungent heat that defines Sichuan cuisine.

5. Combine
   Return the browned cauliflower back into the wok.

6. Season
   Add light soy sauce, oyster sauce, a pinch of salt, and a sprinkle of chicken bouillon. These ingredients build layers of savory and sweet flavors that coat every floret.

7. Toss well
   Stir everything evenly, allowing the cauliflower to soak up the sauce and the wok’s heat to intensify those spicy notes.

8. Finish
   Sprinkle chopped chives or green onions on top, stir briefly, then serve hot for the best texture and flavor.

This step-by-step Chinese stir-fry method ensures every bite of your Sichuan dry-fried cauliflower bursts with balanced heat and deep flavor.

Recipe Tips & Variations

• For a vegan Sichuan cauliflower version, simply skip oyster sauce or replace it with mushroom soy sauce.
• Want a smoky, meaty twist? Add diced bacon or sausage for a savory upgrade.
• Can’t find cauliflower? Substitute with broccoli for a similar texture and taste.
• Adjust the dried chili quantity to tailor the heat level — perfect for how to make non-spicy Chinese cauliflower at home.

Feel free to customize this versatile recipe to fit your taste buds or dietary needs!

What to Serve With It

Pair your dry-fried cauliflower with classic Sichuan or Asian-inspired dishes for a full meal experience:

• Mapo tofu
• Kung pao chicken
• Fried rice or steamed jasmine rice
• Garlic noodles

These pairings complement the spicy, smoky cauliflower perfectly — making your table a Sichuan feast.

Storage & Reheating

Store leftover dry-fried cauliflower in an airtight container for up to 2 days. To reheat, warm it gently in a wok or frying pan over medium heat to retain the crisp texture.

Avoid microwaving, as it tends to soften the cauliflower and dull the flavors.

Following these tips on how to store dry-fried cauliflower and reheat Sichuan stir-fry ensures your dish stays delicious for leftovers.

Nutrition & Diet Info

• Diet labels: Vegetarian, Vegan optional, Gluten-free
• Estimated Nutrition (per serving):
  • Calories: ~180
  • Protein: 5g
  • Carbs: 10g
  • Fat: 12g

This is a healthy Sichuan cauliflower dish that’s relatively low-carb and full of flavor, making it a perfect choice for those seeking a nutritious, delicious vegetable recipe.

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Once you taste this Sichuan Dry-Fried Cauliflower, you’ll never look at cauliflower the same way again. Spicy, smoky, and perfectly tender, it’s the kind of dish that brings vibrant restaurant flavors straight to your home kitchen — with simple ingredients and straightforward steps. Dive into the world of authentic Sichuan cooking and enjoy this addictive, crispy delight anytime!