Sichuan-Inspired Crispy Cauliflower Stir-Fry

1. Make the Sauce

Combine the soy sauce, vegetarian oyster sauce, sugar, and Shaoxing wine in a small bowl. Mix until smooth and well blended.

2. Prepare the Cauliflower

Trim the cauliflower and cut into bite-size pieces. Bring a pot of salted water to a boil and blanch the cauliflower florets for 2 minutes. Drain and set aside.

3. Cook the Onion

In a wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the onion slices and stir-fry for about 2 minutes until the edges start to soften. Transfer the onions to a plate and set aside.

4. Stir-Fry the Aromatics

Add the remaining 2 tablespoons of vegetable oil to the wok and heat it. Reduce heat to medium and add the sliced ginger, dried red chiles, and the white parts of the scallions. Fry for about 1 minute until fragrant.

5. Add Garlic and Sauces

Add the sliced garlic, Sichuan chili bean paste, and coarsely chopped fermented black beans to the wok. Stir-fry for about 30 seconds until the mixture releases its red oil.

6. Combine Cauliflower and Sauce

Add the blanched cauliflower and fresh red chiles (or bell pepper) to the wok. Pour the prepared sauce over the vegetables and stir-fry for about 30 seconds. Cover the wok and let the mixture steam briefly.

7. Finish and Serve

Uncover the wok and add the reserved onions and the green parts of the scallions. Stir everything together for another 2 minutes. Taste and adjust the seasoning with salt if necessary. Serve immediately.