My house has been under renovation lately, so I haven't updated the recipes for a long time. At the end of August, I'll be leaving home to accompany my child to school near the school. So, recipe updates will be slower. I'll take it slow. My daughter used to hate cauliflower, but now she loves it.
Materials
Stir-fried Cauliflower with Pork (Home-style) Recipe Steps
Slice the pork. You can slice it thinner if you prefer.
Use a knife to cut the cauliflower, discarding the stems. Cut the cauliflower into smaller pieces later.
Cut it into small pieces, about the size of one finger joint. (Some cauliflower heads are large, so the stems at the bottom will be longer, that's okay.) Mine is so small because it's malnourished (¬_¬). This size is about right, don't cut it too small. When cutting, check for any bugs, and remove them if you find any.
Fill the sink with water, enough to cover the cauliflower, then wash it by swirling it around like I'm doing. Take it out, then run the water back in. Wash it twice more.
Crack the garlic cloves open with the back of a knife, peel off the skin, wash them, and then chop them a few more times.
Heat a wok until the water in it evaporates, then heat the wok again and pour in oil.
Heat the oil, add the pork, and stir-fry.
Stir-fry until it changes color, then add salt. Don't make it too salty.
Stir-fry the meat until it turns golden brown, then add the garlic and stir-fry.
Sauté the garlic until fragrant, then add the cauliflower and stir-fry.
Add oyster sauce, light soy sauce, dark soy sauce, and MSG, and stir-fry for a few more seconds.
Add a little water, stir-fry evenly, and cover the pot. Cook over medium-low heat.
There's still water in the pot. Open the lid, stir a few times, and taste it. It shouldn't be too salty, as the sauce will reduce later. Continue to simmer covered.
Try one to see if it's okay, then stir-fry over high heat and remove from the pan. Some people like it softer, so simmer it a little longer. Others like it crispier, so don't cook it for too long.
Tips for stir-fried cauliflower with pork (homestyle)
1. Pork selection: hind leg, lean meat, or pork belly are all acceptable. 2. Cauliflower: It's in season around Chinese New Year here, and almost every household grows it; we can't even finish it all. Summer cauliflower isn't as good as spring cauliflower. 3. If there's fatty pork, don't add too much oil, as it will release its own oil. Lean pork releases less oil, so you can add more. 4. Don't add too much water when braising, otherwise it will boil dry and the vegetables will become soggy… The water level should be about one-third the height of the vegetables. It shouldn't completely cover the vegetables, but be slightly lower. It's hard to say exactly how much water to add. If you're unsure, start with a small amount. Check the water level as it boils dry, and add more if needed. Continue observing and adding more water if necessary. 5. I like my meat a little drier, so I stir-fry it a little longer. You can adjust the cooking time to your preference. 6. This is a basic cauliflower and pork stir-fry; it's very simple. If you like, you can add bell peppers and carrots, but use less of those.
