A quick and flavorful Cantonese-style dish featuring tender cauliflower tossed with savory Chinese sausage. The sweet, smoky sausage pairs beautifully with the mild, slightly nutty cauliflower in this easy weeknight stir-fry.
This classic Cantonese home-style dish comes together in under 30 minutes. The key is to get a nice golden sear on the sausage while keeping the cauliflower crisp-tender. If you can't find Chinese sausage, you can substitute with lap cheong or any cured sausage.
Wash the cauliflower and cut it into bite-sized florets. Slice the Chinese sausage at an angle into thin pieces. Peel and slice the garlic, cut the green onions into sections, and slice the chili if using.
Heat a wok or large skillet over medium-high heat. Add oil and swirl to coat. Add the sliced sausage and stir-fry for 1-2 minutes until the edges turn golden and slightly crispy. The sausage will release some fat, which adds flavor.
Push the sausage to the side of the wok. Add the garlic and chili to the center and stir-fry for about 30 seconds until fragrant. Be careful not to burn the garlic.
Add the cauliflower florets to the wok. Toss everything together and stir-fry for 3-4 minutes. The cauliflower should become tender-crisp with some nice charred edges. If the wok seems too dry, add a splash of water.
Add the oyster sauce, soy sauce, and a pinch of white pepper. Toss to coat evenly. Drizzle with sesame oil for aroma. Add the green onion sections and give it one final toss. Serve immediately over steamed rice.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
