Taishanese Cauliflower & Cured Pork Stir Fry
Taishanese Cauliflower & Cured Pork Stir Fry
Ingredients
For the Stir Fry
- 10 ounces cauliflower, cut into florets
- 2 1/2 ounces carrot, sliced thin
- 4 ounces cured pork, sliced thin
- 3 slices ginger
- 1 teaspoon garlic, minced
For the Sauce
- 2 teaspoons oyster sauce
- 1 teaspoon soy sauce
- 1 teaspoon granulated sugar
- 2 teaspoons cooking wine
- 1 teaspoon cornstarch slurry, (1/2 teaspoon cornstarch mixed with 1/2 teaspoon water)
Instructions
- 1
Prepare the vegetables: Cut the head of cauliflower into bite-sized florets. Slice the carrot into thin pieces.
⏱️ 8 min
- 2
Prepare the cured pork: Slice the cured pork into thin pieces.
⏱️ 3 min
- 3
Prepare the aromatics: Slice the ginger and mince the garlic.
⏱️ 3 min
- 4
Prepare the sauce: In a small bowl, combine the oyster sauce, soy sauce, granulated sugar, cooking wine, and cornstarch slurry. Stir until all ingredients are well mixed and the sugar is dissolved.
⏱️ 3 min
- 5
Cook the cured pork: Heat a wok or large skillet over medium-high heat. Add the sliced cured pork and stir-fry for 3-5 minutes, or until it renders some fat and becomes slightly crispy. Remove the cooked pork from the wok and set aside, leaving any rendered fat in the pan.
⏱️ 5 min
- 6
Sauté aromatics: Add the sliced ginger and minced garlic to the wok with the rendered fat. Sauté for about 30 seconds to 1 minute, or until fragrant.
⏱️ 1 min
- 7
Stir-fry vegetables: Add the cauliflower florets and sliced carrots to the wok. Stir-fry for 4-6 minutes, or until the vegetables are tender-crisp.
⏱️ 5 min
- 8
Combine ingredients: Return the cooked cured pork to the wok with the vegetables.
⏱️ 1 min
- 9
Add and thicken sauce: Pour the prepared sauce mixture over all the ingredients in the wok. Stir continuously to coat everything evenly. Continue stirring for 1-2 minutes until the sauce thickens to the desired consistency.
⏱️ 2 min
- 10
Serve: Serve the Taishanese cauliflower & cured pork stir fry hot, perhaps with steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Taishanese Cauliflower & Cured Pork Stir Fry
For the Stir Fry
- 10 ounces cauliflower, cut into florets
- 2 1/2 ounces carrot, sliced thin
- 4 ounces cured pork, sliced thin
- 3 slices ginger
- 1 teaspoon garlic, minced
For the Sauce
- 2 teaspoons oyster sauce
- 1 teaspoon soy sauce
- 1 teaspoon granulated sugar
- 2 teaspoons cooking wine
- 1 teaspoon cornstarch slurry, (1/2 teaspoon cornstarch mixed with 1/2 teaspoon water)
Instructions
- 1
Prepare the vegetables: Cut the head of cauliflower into bite-sized florets. Slice the carrot into thin pieces.
⏱️ 8 min - 2
Prepare the cured pork: Slice the cured pork into thin pieces.
⏱️ 3 min - 3
Prepare the aromatics: Slice the ginger and mince the garlic.
⏱️ 3 min - 4
Prepare the sauce: In a small bowl, combine the oyster sauce, soy sauce, granulated sugar, cooking wine, and cornstarch slurry. Stir until all ingredients are well mixed and the sugar is dissolved.
⏱️ 3 min - 5
Cook the cured pork: Heat a wok or large skillet over medium-high heat. Add the sliced cured pork and stir-fry for 3-5 minutes, or until it renders some fat and becomes slightly crispy. Remove the cooked pork from the wok and set aside, leaving any rendered fat in the pan.
⏱️ 5 min - 6
Sauté aromatics: Add the sliced ginger and minced garlic to the wok with the rendered fat. Sauté for about 30 seconds to 1 minute, or until fragrant.
⏱️ 1 min - 7
Stir-fry vegetables: Add the cauliflower florets and sliced carrots to the wok. Stir-fry for 4-6 minutes, or until the vegetables are tender-crisp.
⏱️ 5 min - 8
Combine ingredients: Return the cooked cured pork to the wok with the vegetables.
⏱️ 1 min - 9
Add and thicken sauce: Pour the prepared sauce mixture over all the ingredients in the wok. Stir continuously to coat everything evenly. Continue stirring for 1-2 minutes until the sauce thickens to the desired consistency.
⏱️ 2 min - 10
Serve: Serve the Taishanese cauliflower & cured pork stir fry hot, perhaps with steamed rice.
⏱️ 1 min