Equipment
- Mei Wok
Ingredients
- 1 head (roughly 1.5 lbs) Taishan Cauliflower (台山菜花)
- 2 links Chinese Sausage (白油腸)
- 3 cloves Garlic
- 4 tbsp Vegetable oil
- 1 tbsp Sweet Soy Sauce
- 1 tsp Sugar
- 0.25 tsp Salt
Instructions
- Cut the Taishan cauliflower into florets. Rinse well and let sit in a strainer to dry.
- Cut the Chinese sausage diagonally into thin slices.
- Add the oil and garlic into the Mei wok and put it on medium high heat. When the garlic cloves start to brown, add the Taishan cauliflower and stir-fry, making sure to coat all the florets with oil. Add the salt and sugar, and continue to stir-fry until for a few minutes.
- Add the Chinese sausage, mix them well into the cauliflower. Cover and let cook for 3-5 min: until the cauliflower is cooked to your preferred level of firmness/softness.
- Turn the heat down to medium, add the sweet soy sauce, and stir-fry for a few min to mix well.
- Dish and serve
- NOTE:This is actually a very easy dish to make and really doesn't require a "recipe", but I wanted to add this recipe because I wanted more people know about the Taishan cauliflower and how delicious it is! I love how it has more of a bite than regular cauliflower.
