This Chinese Scramble leans on chilli and sichuan pepper to do the heavy lifting. We roast the Cauliflower for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the chilli and sichuan pepper elements, and pat the cauliflower dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the cauliflower and roast until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the oyster sauce and the rest of the chilli and sichuan pepper flavours, letting them cook out for a minute until fragrant.
Add the peas along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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