This is a recreation of one of my childhood favorite meals – stir fried cauliflower. The combination of crisp tender cauliflower, carrots, mushrooms, and pork is such a delicious treat, and so easy to whip up.
I found these 12 ounce baby cauliflower bags at Trader Joe’s and this dish is perfect to use them!
Chef Tips:
Choose Fresh Cauliflower: If using baby cauliflower, slice it thinly to keep it tender and crisp. Fresh cauliflower has a better texture and absorbs flavors nicely compared to frozen.
Type of pork / meat: I call for ground pork, but you can use pork tenderloin (just remove from the pan and add back in at the end to prevent overcooking!) or even thin sliced of chicken thighs instead.
Evenly Sliced Vegetables: Slice the carrots and mushrooms as evenly as possible. This helps them cook uniformly and enhances the presentation.
Deglaze with Broth: After cooking the pork and vegetables, use chicken broth to deglaze the pan. This pulls up the flavorful bits stuck to the pan, adding richness to the sauce.
Fresh Herbs: Add fresh cilantro just before serving. This preserves its bright flavor and gives the dish a burst of color. If you’re not a fan of cilantro, you can use scallions or chives.
Control the Salt: Since soy sauce and chicken broth are both salty, taste before adding extra salt. This helps you avoid over-seasoning.
Adjust Texture with a Lid: If you prefer a slightly softer texture, cover the pan for the last few minutes of cooking to steam the vegetables.
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Recipe:
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Stir Fried Cauliflower with Mushrooms and Ground Pork
- Total Time: 30 minutes
- Yield: 2 1x
Description
This is a recreation of one of my childhood favorite meals – stir fried cauliflower. The combination of crisp tender cauliflower, carrots, mushrooms, and pork is such a delicious treat, and so easy to whip up.
Ingredients
- 12 ounces cauliflower or baby cauliflower, separated into 2″ pieces
- 2 carrots, peeled and sliced thinly
- 1/2 lb ground pork
- Kosher salt
- Black pepper
- 2 tablespoons cilantro, chopped
- 2 ounces brown button mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1/4 cup chicken broth
- 1 tablespoon neutral oil
Instructions
- Prep all the vegetables by peeling and chopping the carrots, mincing the garlic, chopping the cilantro, and slicing the mushrooms. Separate the cauliflower into 2″ pieces if it’s not already.
- Heat a large saute pan over medium-high heat. Add 1 tablespoon of neutral oil, ground pork, and a pinch of kosher salt and black pepper. Break apart the pork and cook until it starts to brown, about 2 minutes. Add the sliced mushrooms and another pinch of kosher salt. Stir together and cook for another 2 minutes.
- Add the garlic to the pan and stir until fragrant, about 1 minute. Then, add the chopped carrots and cauliflower and mix well. Pour in the chicken broth and soy sauce, reduce the heat to medium, cover, and cook for 5-7 minutes, or until the vegetables are fork-tender.
- Finally, stir in the chopped cilantro, taste, adjust salt as needed, and serve.
- Prep Time: 30 minutes
- Category: quick and easy
- Method: stovetop
- Cuisine: asian
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