Ingredients
500 g (about 1 lb) fresh cauliflower
Seasonings
1 teaspoon Sichuan peppercorns, shredded scallion, minced ginger, and salt to taste.
Instructions
1. Wash the cauliflower, break it into florets, then cut into bite-sized pieces with a knife. Blanch in boiling water until tender, drain well, sprinkle with salt to taste, toss to combine, and transfer to a serving plate. Top with shredded scallion and minced ginger, and set aside.
2. Place a wok over medium heat, add 2 tablespoons of oil and Sichuan peppercorns, fry until fragrant, then discard the peppercorns. Pour the hot oil over the dish to release the aroma of the scallion shreds and minced ginger. This dish is delicious, crisp, and refreshing.