Sausage with Cauliflower
A Zhejiang-style dish of fresh cauliflower braised with cooked sausage, offering a savory flavor and crisp texture.
Ingredients
cauliflower (washed, broken into small florets)
400 g
cooked sausage (sliced)
2
scallions, chopped
to taste
ginger, minced
to taste
cornstarch slurry
to taste
Shaoxing wine
to taste
salt
to taste
chicken bouillon powder
to taste
Instructions
1
Step 1
Wash the cauliflower and break it into small florets; slice the sausage.
2
Step 2
Heat a wok over high heat with oil, add the scallions and ginger and stir-fry until fragrant, then pour in the Shaoxing wine. Add the sausage, cauliflower, half a cup of water, chicken bouillon powder, and salt, and cook until the flavors meld. Thicken with the cornstarch slurry and serve.
