Chinese Sausage with Cauliflower Stir-Fry

Name: Chinese Sausage with Cauliflower Stir-Fry
Total time: 25 min
Ingredients: 1 small head (about 300g), cut into florets cauliflower; 2-3 links (about 150g), sliced diagonally Chinese sausage (Cantonese style); 4 cloves, thinly sliced garlic cloves; 3 stalks, cut into 2-inch sections green onions; 1 small, sliced (optional) red chili; 2 tablespoons cooking oil; 1 tablespoon oyster sauce; 1 teaspoon light soy sauce; a few drops sesame oil; a pinch white pepper

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.

25 min

Easy

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Chinese Sausage with Cauliflower Stir-Fry

Story

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.

Ingredients

cauliflower 1 small head (about 300g), cut into florets

Chinese sausage (Cantonese style) 2-3 links (about 150g), sliced diagonally

garlic cloves 4 cloves, thinly sliced

green onions 3 stalks, cut into 2-inch sections

red chili 1 small, sliced (optional)

cooking oil 2 tablespoons

oyster sauce 1 tablespoon

light soy sauce 1 teaspoon

sesame oil a few drops

white pepper a pinch

Instructions

Get everything ready

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.

Sear the sausage

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.

Build the aromatics

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.

Cook the cauliflower

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.

Season and finish

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.