Salt and Pepper Vegetables

Name: Salt and Pepper Vegetables
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 200 g cauliflower (cut into small florets); 100 g carrot (diced into small cubes); 1 pcs bell pepper (medium, deseeded and cubed); 3 tbsp cornflour (for coating); 3 tbsp oil; 6 pcs garlic (cloves, finely chopped); 3 pcs green chili (slit lengthwise); 1 tsp black pepper (freshly crushed); 1 pinch salt; 2 tbsp spring onion (greens only, finely chopped for garnish)

RATING

4.5/5(85)

TASTE SCORE

9/10

A quick, vibrant Indo-Chinese stir-fry with crunchy vegetables and a generous hit of black pepper. Lightly coated in cornflour and seared to perfection, these veggies are tossed with garlic, green chilies, and a pinch of salt for a simple yet addictive dish. Ready in under 20 minutes, it's a fantastic side or a light meal with steamed rice.

PREP

10m

COOK

SERVES

1 KATORI

156 cal

SERVINGS

METHOD · 5 STEPS

prep · ~3 min
Blanch the cauliflower and carrots.
Bring a pot of water to a boil. Add the cauliflower florets and diced carrots, then blanch for 2 minutes. Drain immediately and rinse under cold water to stop the cooking. Pat completely dry with a kitchen towel.
TIPVegetables must be bone-dry before frying, otherwise the cornflour coating turns gummy.
mix · ~2 min
Coat the vegetables with cornflour.
1.Place the blanched cauliflower, carrots, and cubed bell pepper in a large mixing bowl.
2.Sprinkle the cornflour over the vegetables.
3.Toss gently until each piece is lightly and evenly dusted. Shake off any excess flour.
fry · ~6 min
Shallow-fry the vegetables until golden.
1.Heat 3 tablespoons of oil in a wok over high heat until shimmering.
2.Carefully spread the cornflour-coated vegetables in a single layer. Do not crowd the pan.
3.Let them sear undisturbed for 1-2 minutes, then toss and fry for another 3-4 minutes until crisp and lightly golden on the edges.
TIPKeep the heat high. A smoking-hot wok gives you crisp, restaurant-style vegetables.
saute · ~2 min
Add the aromatics and season.
1.Push the vegetables to the sides of the wok, creating a small space in the center.
2.Add the chopped garlic and slit green chilies to the center. Sauté for 30 seconds until fragrant.
3.Toss everything together, then sprinkle in the crushed black pepper and a pinch of salt.
TIPAdd the pepper off the heat if your pan is extremely hot to prevent it from burning and turning bitter.
garnish · ~1 min
Finish with spring onion greens and serve immediately.
Turn off the heat. Scatter the chopped spring onion greens on top and give it a final quick toss. Transfer to a serving plate and enjoy while piping hot and crispy.
TIPServe the moment it's done — salt and pepper vegetables lose their crunch as they sit.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat blanched cauliflower and carrots bone-dry before coating to prevent a gummy cornflour layer.
2
Keep the heat on high throughout frying for a crisp, restaurant-style sear.
3
Add black pepper off the heat to avoid burning it and introducing bitterness.
4
Do not crowd the wok; fry in batches if needed to maintain high temperature and crispiness.
5
Serve immediately after garnishing—these vegetables lose crunch as they sit.
6
Use a well-seasoned wok or non-stick pan for best browning and easy tossing.
7
For extra crunch, let the coated vegetables rest 5 minutes before frying (cornflour sets).