Cauliflower is just one of those things that take quite a while to cook. My solution is either braising it, putting it into soup, or par boiling it. Paired with a little bit of pork makes a classic Chinese stir-fry.
Do you ever have those days where you are just so bored that you do things, things you don’t even like simply because it’s something to do? It’s very frustrating. I don’t have work, but I already miss it. As a matter of fact, I’m writing this blog now because I’m so bored.
Well, to the recipe. Boiling cauliflower before stir frying is a practice i picked up from my grandmother, but it works wonders. Especially when you add in flavoring, it shortens the cooking tie for the cauliflower so much. Instead of having to first wait for the cauliflower to soften and then soak up the flavors you can do it in less than 5 minutes.
• 1 small head cauliflower
• 1 oz. pork marinated with light soy sauce, ginger, and Chinese cooking wine
• 1 green onion thinly sliced
• mushrooms thinly sliced
• 1 1/2 cup chicken broth
- Boil cauliflower in chicken broth for about 5 minutes then remove from liquid
- Heat some oil in a pan and cook pork until no longer pink. Then add in green onions and mushrooms cooking for another minute.
- Add in cauliflower and stir for another 2 minutes adding salt to taste
- Turn off heat and enjoy!