Comments on: Sichuan Dry fried Cauliflower

By: Elaine

Elaine — Wed, 11 May 2022 13:24:48 +0000

In reply to Pete. Thanks Pete for the final update about the final dish. I am so happy to hear it. And thank you again for your correctness.

Pete — Wed, 11 May 2022 07:52:51 +0000

I made this last night and we thought it was absolutely delicious. It'll join our favourites list.

Pete — Mon, 09 May 2022 16:58:06 +0000

In reply to Elaine. I just started to make this when I realised that you have forgotten the Sichuan peppercorns from the ingredients!!!

Elaine — Sun, 08 May 2022 02:34:12 +0000

In reply to Pete. Hi Pete, Thanks for the feedback. I have already updated the recipe.

Pete — Sat, 07 May 2022 16:18:01 +0000

You've omitted the salt, light soy sauce, dark soy sauce and sugar from the ingredients list. Could you please let me know how much of these to use?

Elaine — Mon, 04 Apr 2022 23:34:36 +0000

In reply to Alex. Usually with steamed rice. But it is ok to serve with breads or buns too.

Alex — Mon, 04 Apr 2022 09:50:51 +0000

Many thanks for the recipe, Elaine! How would you recommend to serve it - with steamed rice or something else? Thank you!

Elaine — Fri, 01 Apr 2022 01:36:46 +0000

In reply to Robert. Thanks Robert!

Robert — Tue, 29 Mar 2022 11:54:34 +0000

Wow! Your recipe looks amazing, Sichuan food is so interesting and diverse.

Thank you for sharing this information.