Sautéed Chinese Bacon and Cauliflower

Fast and fabulous, you’ll love having this Sautéed Chinese Bacon and Cauliflower dish on your dinner table.

Get Chef John’s Chinese Bacon recipe here.

Get Chef John’s Peppercorn Oil recipe here.

Chef John Zhang

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Recipe

PRE TIME: 30 min

COOKING TIME: 0

TOTAL TIME: 30 min

2 SERVING

Ingredients:

1 lb Cauliflower, Cut Into Pieces
3 oz Chinese Bacon
1 tsp Salt
1 cup Winter Bamboo Shoot Slices
0.25 cup Garlic Slices
1 tbsp Cooking Wine
1 tbsp Peppercorn powder
4 count Dried Red Chili Pepper
1 tbsp Cooking Wine
2 cups Water
1 tbsp Soy Sauce
0.5 tsp Sugar
0.5 tbsp Oyster Sauce
1 tbsp Cooking Oil
1 cup Brown Beech Mushroom (Crab Mushroom)
0.25 cup Green Bell Pepper
0.25 cup Red Chili Pepper
1 cup Garlic Greens
1 tbsp Peppercorn Oil or Chef Made Peppercorn Oil (See "Chef John's Signature Oils" Video)

Directions:

Step 1

Cut the Chinese bacon into thin slices.

Step 2

Cut winter bamboo shoot, garlic greens, and brown beech mushrooms.

Step 3

Add cauliflower to boiling water with a pinch of salt. When water boils again, take out the cauliflower.

Step 4

In a heated wok with hot oil, fry bamboo shoot and garlic cloves for 15 seconds. Quickly pick them up. Drain the oil.

Step 5

Add bacon slices to the wok, drizzle some cooking wine, and stir to mix well.

Step 6

Add Sichuan peppercorn powder and dried chili in the wok.

Step 7

Add the following ingredients in sequence: 1). Winter bamboo shoot slices, garlic slices 2). Cauliflower 3). Cooking wine 4). Soy sauce 5). Sugar 6). Oyster sauce 7). Crab Mushroom 8). Green bell pepper 9). Garlic Greens 10). Red Chili Pepper

Step 8