Pork and cauliflower

According to Larousse Gastronomique, the cauliflower is Oriental in origin and has been known in Italy since the sixteenth century. But the interesting thing about this is that I was positively told in China that cauliflower was European in origin and was only introduced to China in the seventeenth century. So who is right? Maybe Marco Polo had something to do with this confusion. Anyway, cauliflower as a vegetable is highly regarded in China and is widely cultivated. Oddly enough, the purple variety, broccoli, which I much prefer, is less popular in China.

1 medium-sized cauliflower
1/4 lb (100 g) lean pork
1 tbsp soy sauce
1 tsp sugar
1 tsp cornflour
4 tbsp oil
1 tsp salt

Method

When choosing cauliflower, make sure it is fresh, with the leaves that curl round the flower bright green and not withered. Keep a few leaves on when cooking, as they add colour and flavour.

First wash the cauliflower under cold water, and cut the flower into sprigs with part of the stalk still attached. Slice the pork and marinate with soy sauce, sugar and cornflour mixed with a little cold water.

Heat about 3 tablespoons oil in a hot wok or frying pan and stir-fry the cauliflower sprigs with salt for about 1½-2 minutes. Add a little stock or water, let it bubble for a while, then dish the cauliflower out.

Now wash and dry the wok orpan, heat up more oil, and stir-fry the pork for about 2 minutes or until done. Then pour it over the top of the cauliflower and serve.

© Deh-Ta Hsiung and reproduced with his kind permission.