Dry-Fried Cauliflower (Gan Chao Ye Cai Hua)

Break the cauliflower into smaller florets.

Cut the cauliflower florets into smaller, bite-sized pieces.

Rinse the cauliflower thoroughly and drain well.

Cut the dried chilies into smaller pieces and remove the seeds.

Mince the chili padi.

Slice the garlic cloves.

Smash and mince the ginger.

Heat a wok over high heat. Add 1 tablespoon of cooking oil and then add the drained cauliflower.

Dry-fry the cauliflower on high heat, stirring constantly, until it turns golden brown and slightly charred, about 5 minutes. Add a little more oil if the wok gets too dry.

Remove the dry-fried cauliflower from the wok and set aside.

Add the remaining 1 tablespoon of cooking oil to the wok. Add the dried chilies, minced chili padi, sliced garlic, and minced ginger. Stir-fry over low heat until fragrant.

Return the cauliflower to the wok. Add salt, sugar, pepper, and light soy sauce. Increase heat to high and stir-fry to combine.

Deglaze the wok by pouring Shaoxing wine from the side of the wok. Stir-fry quickly until fragrant.

Turn off the heat and serve immediately.