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Stir Fry Cauliflower Easy Chinese Recipe
Recipe by Ethan Wong
Visit 3thanwong.com for more
Notes
Cooking tips
You can use other types of ingredients for the colors to replace capsicum such as broccoli, onion, or even mix with some shrimps.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course
Side Dish
Cuisine
Chinese
Difficulty
Easy
Diet
Gluten Free, Low Calorie
Servings
3
people
Ingredients
Metric
Imperial
1x
2x
3x
▢
1/2
pcs
Cauliflower
▢
200
g
Pork Belly
▢
1
head
Garlic
▢
1
handful
Dried Chili
▢
1
pcs
Red Capsicum
▢
1
pcs
Orange Capsicum
▢
2
tbsp
Cooking Oil
▢
1
tbsp
Salt
▢
2
tbsp
Soy Sauce
Instructions
Preparation
Clean and cut cauliflower into a spear.
Remove pork belly skin and thinly slice them.
Peel garlic and crush.
For dried chili, use a strainer and shake off the dust.
Cut red and orange capsicum into a square.
Prepare the other ingredients.
Cooking
Preheat pan/wok with cooking oil.
Add sliced pork belly in and shallow fry over medium heat. Fry until pork belly turns crispy.
Remove crispy pork belly.
Add crushed garlic and shallow fry to golden.
Add dried chili and fry dried chili to golden.
Add red and orange capsicum. Thoroughly stir fry.
Add crispy pork belly.
Add soy sauce.
Add spear cauliflower and thoroughly stir fry.
Add salt.
Thoroughly stir fry then keep covered for
60 seconds
.
Repeat step (11) for approximately 10 minutes or until the cauliflower becomes soft.
Remove from heat and serve.
Nutrition
Calories :
450
kcal
Carbohydrates :
4
g
Protein :
8
g
Fat :
45
g
Saturated Fat :
14
g
Cholesterol :
48
mg
Sodium :
3019
mg
Potassium :
186
mg
Fiber :
1
g
Sugar :
1
g
Vitamin A :
88
IU
Vitamin C :
4
mg
Calcium :
17
mg
Iron :
1
mg
*These Nutritional Values have not been evaluated by the Food and Drug Administration