Step 1

Cut the cauliflower into bite-sized florets. Rinse, drain, and set aside.

Step 2

Mix the sauce ingredients in a small bowl.

Step 3

Heat oil over medium-high heat in a large carbon steel (or non stick skillet) over medium-high heat until hot. Add the dried chili peppers, shallots, garlic, and ginger. Stir a few times to release the fragrance. Add the Doubanjiang and ground Sichuan peppercorns. Cook and stir to roast the doubanjiang, for 1 minute or so, or until the aromatics are evenly coated. If the doubanjiang looks dry and starts to burn, pour in a spoonful of Shaoxing wine (or water) and stir to bring down the pan temperature.

Step 4

Add the cauliflower. Stir and cook for 1 minute.

Step 5

Pour in the sauce. Stir again to mix well. Cover the pan. Let steam until the cauliflower turns tender. It takes 6 to 8 minutes to cook through Chinese cauliflower, and 3 to 4 minutes to cook through regular cauliflower. Check on the cauliflower every 2 to 3 minutes, stirring a few times when you check it. Add a bit of water or veggie broth if the pan gets too dry.

Step 6

Uncover. If there’s still a lot of liquid in the pan, you can turn up the heat, cook and stir a few more times to let the liquid evaporate. Transfer everything to a plate.

Step 7

Serve hot as a side or main dish over steamed rice.