Stirfry Cauliflower with Chicken (雞片炒椰菜花 – Gai peen chau yeh choy fa)
- 1 big cauliflower, cut into edible pieces (OR ANY veggies you want, including Chinese veggies)
- 2 small chicken breasts (OR chicken thigh), ~1lb (~$2 something), sliced
- 2 cloves garlic, minced
- 1 shallot, sliced
- Marinate the chicken with: 2 rounds soy sauce, sprinkle sugar, dash of white pepper, a little sesame oil. Mix. Add 2 tsp corn starch. Mix. 1 tbsp oil. Mix.
- For the sauce (“heen”): In a rice bowl, add sprinkle sugar, 1 round soy sauce, 1 heaping tsp corn starch, 1 tbsp oyster sauce, some water
- In a wok, fry to cook the cauliflower on moderately high heat, add salt to taste, and transfer to a deep dish
- Add some oil to the wok and add the shallots. Then add the chicken, brown both sides before stirfrying. Add in the garlic after flipping to brown the second side. Make sure to keep scraping up the bottom bits when stirfrying.
- When the chicken is 80-90% cooked, transfer onto a separate plate.
- Add 1/2 cup water to the wok and scrape up all the bits.
- Add in the sauce until it’s boiling. Then add back in the chicken until cooked.
- Add in the veggies and stir to coat. Serve.
- Stirfrying with veggies is usually on moderately high heat
- When stirfrying meat, brown one side then flip and brown the other side before stirring.
- If the wok becomes rusty after cooking the veggies, just pour in a bowl of water and scrape up the brown stuff with your spatula and discard. Then you can add oil when it’s dry (can wipe with a paper towel) to cook what’s next.