Cauliflower Leaves and Chicken Stir Fry

Tasty and healthy this cauliflower leaves and chicken stir fry is a brilliant way to avoid food waste. It's also super quick to make so it's perfect for an easy midweek meal!

Course Main Course

Cuisine Chinese

Prep Time 5

Cook Time 8

Total Time 13

Servings

Calories 236kcal

Author Corina Blum

Ingredients

1 tablespoon oil
1 teaspoon root ginger diced, or cut into thin batons
3 garlic cloves sliced
1 chilli pepper sliced into strips
380 g chicken sliced into thin strips
1 tablespoon shaoxing rice wine or rice wine vinegar
195 g black bean sauce The amount used will depend on the brand and how much is recommended per portion
140 g cauliflower leaves sliced thinly
120 g Chinese leaves (pak choi, bok choi or choi sum) I separated mine into stalks and leaves so I could stir fry the stalks for slightly longer.
5 mushrooms sliced

Metric - US Customary

Instructions

Put a little oil in a wok and when it is hot, add the ginger, garlic and chilli pepper. Stir fry until they're beginning to brown and then add the chicken. Stir fry until it is almost cooked. and then add the ginger, vinegar and black bean sauce.
Add the mushrooms and cauliflower leaves. Stir fry for a couple of minutes and then add the Chinese leaves as they will cook more quickly.
Add the Shaoxing rice wine and black bean sauce. Stir fry until the sauce is thoroughly heated through. If you've held back any leaves, stir them in until wilted. If at any point the pan seems too dry, just add a tablespoon of water.
Serve with rice.

Video

Notes

Nutritional information is approximate and a guideline only.

This recipe has been updated in 2022. I use a different brand of black bean sauce and so use more than in the original recipe.

I also now add garlic and chilli to the stir fry for extra flavour.

I originally used rice wine vinegar but now I prefer to use Shaoxing rice wine.

Nutrition

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