How to Make Delicious Sichuan Peppercorn Stir-Fried Cauliflower?

Q: Can I use different types of oil for this recipe?
A: Yes, you can use other cooking oils, but the flavor may slightly vary.

Q: Is it necessary to use Sichuan peppercorns?
A: Sichuan peppercorns provide a unique numbing flavor, but you can omit them or substitute with black pepper for a different taste.

Q: How do I know when the cauliflower is cooked perfectly?
A: The cauliflower should be tender but still crisp. Overcooking will make it mushy.

Sichuan Peppercorn Stir-Fried Cauliflower


  • Cauliflower, half a head
  • Vegetable oil, 15g
  • Sichuan peppercorns, 10 pieces
  • Salt, 2g
  • Chopped chili, 10g
  • Chicken bouillon seasoning, 10g
  • Water, 1 bowl
  • Green garlic leaves, a handful
  1. Cut the cauliflower into small florets, wash, and drain.
  2. Heat the oil in a pan over low heat and stir-fry the Sichuan peppercorns until they turn slightly brown.
  3. Add the cauliflower and stir-fry briefly, then add a bowl of water.
  4. Sprinkle with salt.
  5. Add chicken bouillon seasoning and stir well.
  6. Cover and simmer over medium heat for 3 minutes.
  7. Add chopped chili and green garlic leaves, stir well, and remove from heat.
  8. Enjoy your tender and flavorful cauliflower dish!
  • Low in calories
  • Rich in vitamins and minerals
  • Contains dietary fiber
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