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
Units
Scale
- 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