Hey Cauliflower lovers, here’s a loaded recipe for your next head of Cauliflower. Actually, I only used half of cauliflower in this recipe because I also added carrots and celery to get the Chop Suey flavor but go ahead and use the whole thing. Chop Suey is essentially a stir-fry so call it whatever you want. Regardless, you’ll have a delish and nutritious dinner for the whole family.
Pork & Cauliflower Chop Suey
- 1/2 head fresh cauliflower sliced in florets
- 2-3 carrots sliced
- 2 stalks celery sliced
- 1 sm onion chopped
- 2-3 cloves garlic peeled and finely chopped
- 1/2 pound pork sliced thinly or in cubes
- 3 tbsp soy sauce
- 1 cup water
- 1 tbsp oyster sauce
- 1 tbsp Worcestershire sauce
- sprinkle of black pepper
- 1/2 cup water + 2 tbsp cornstarch mix together to thicken sauce
- oil for sautéing
- Heat up oil in a wok. Add the slices of pork to sauté. Cover the wok to tenderize the pork.
- Stir in onions and garlic for 2 minutes or so. Then stir in the carrots. Add soy sauce, water, oyster sauce, Worcestershire sauce, and black pepper. Stir everything together. Cover to soften the carrots.
- Stir in the cauliflower florets and celery. Adding them in the end will keep their texture. Cook for a few minutes. Stir the cornstarch mixture to thicken the sauce.
Transfer in a platter and serve with rice. Make this dish strictly vegetarian by omitting the pork. You can also add or opt for shrimp. Enjoy.