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Spicy Cauliflower with Shiitake in Numbing Chili Sauce

Spicy Cauliflower Stir Fry with Shiitake in Numbing Chili Sauce

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  • Author: Sharon Chen
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stir Fry
  • Cuisine: Chinese
  • Diet: Vegetarian


Spice up the dinner table with this delicious cauliflower stir fry! Savory shiitake mushrooms, aromatic chili sauce, and fresh cauliflower all come together for a quick and easy meal that will have you and your family coming back for seconds.


Units Scale

For the Numbing Chili Sauce:

  • 1/4 cup vegetable stock or water
  • 2 tablespoons Shaoxing wine or dry sherry
  • 1 tablespoon tamari or soy sauce
  • 2 tablespoons Doubanjiang (spicy fermented bean paste) or less as desired
  • 2 teaspoons cornstarch

For the Cauliflower Stir Fry:

  • 2 tablespoons cooking oil such as sesame oil or avocado oil
  • 1 medium head (about 1 1/4 pound) cauliflower, cut into bite-sized florets and rinsed
  • 1 cup yellow onion, sliced
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 2 teaspoons Szechuan peppercorns (numbing peppers) or 1 teaspoon ground Szechuan peppercorns
  • 1/4 pound shiitake mushrooms, sliced
  • Chopped green onions for garnish


  1. Make the numbing chili sauce: In a small bowl, whisk together the vegetable stock, Shaoxing wine, tamari, Doubanjiang, and cornstarch. Set aside.
  2. Cook the cauliflower: Heat oil in a large sautépan or wok over high heat. Add the cauliflower florets, spread them out, and let them char a bit, about 5 minutes, stirring occasionally. Stir in onion, garlic, and ginger until lightly browned, about 2-3 minutes.
  3. Add the shiitake: Add Szechuan peppercorn and shiitake mushrooms and stir fry for 1 minute or so.
  4. Pour in the sauce: Stir again to mix well until the vegetables are evenly coated. Cover the pan and let the cauliflower steam over medium-high heat until tender, about 5 minutes. Every 2 minutes or so, check on the cauliflower’s doneness by piercing it with a fork.
  5. Garnish and serve: When the cooking is done, the cauliflower and shiitake will be glazed with the spicy sauce. Garnish with green onions and serve with rice, if you like.


  • Serving Size: 1 serving
  • Calories: 159
  • Sugar: 6.1g
  • Sodium: 1585.6mg
  • Fat: 22.5g
  • Saturated Fat: 1.5g
  • Trans Fat: 0g
  • Carbohydrates: 17.1g
  • Fiber: 4g
  • Protein: 4.5g
  • Cholesterol: 12.5mg
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