Stir-Fried Pork with Cauliflower and Bell Peppers

This dish can be called “Stir-Fried Pork with Cauliflower and Bell Peppers”—a colorful, nutritious, and well-balanced home-style dish that combines the crispness of cauliflower, the sweet freshness of bell peppers, and the savory aroma of pork.

Ingredients

Main ingredients: 200g pork loin (sliced), 1 small cauliflower (cut into florets), 1 red bell pepper, 1 yellow bell pepper.
Marinade for pork: 1 tbsp light soy sauce, 1/2 tbsp cornstarch, a pinch of white pepper.
Seasonings: 1 tbsp light soy sauce, 1/2 tbsp oyster sauce, a little sugar (to enhance flavor), salt and chicken powder to taste.
Aromatics: 2–3 cloves garlic (sliced), a few slices of ginger, 1–2 dried chilies (optional, for fragrance and a hint of spice).

Cooking Steps

Prepare ingredients: Blanch cauliflower in water, then rinse with cold water and drain. Marinate pork slices until flavorful. Cut bell peppers into chunks and set aside.
Stir-fry pork: Heat oil in a wok, sauté ginger, garlic, and dried chilies until fragrant. Add marinated pork and stir-fry quickly over high heat until it changes color and turns slightly crispy. Remove and set aside.
Stir-fry bell peppers and cauliflower: In the same wok with remaining oil, stir-fry bell pepper chunks for 1–2 minutes until tender-crisp. Add blanched cauliflower and continue stir-frying evenly.
Combine and season: Return the cooked pork to the wok and mix well with cauliflower and bell peppers. Add 1 tbsp light soy sauce, 1/2 tbsp oyster sauce, a little sugar to enhance flavor, and season with salt and chicken powder according to taste.
Reduce sauce and serve: Pour in about 2 tablespoons of hot water along the edge of the wok, cover and simmer for 30 seconds to let the flavors blend. Uncover, increase heat to reduce any excess sauce. Transfer to a plate and garnish with chopped green onions.

Tips

Add a little salt and oil when blanching cauliflower to help maintain its bright green color.
Avoid overcooking bell peppers to preserve their crisp sweetness and nutrients.
For a richer savory taste, add an extra 1/2 tablespoon of fermented bean paste or soy sauce.

Stir-Fried Pork with Cauliflower and Bell Peppers is low in fat, high in fiber, and rich in vitamins C and K, making it suitable for regular family meals. This dish is simple to prepare and can be completed in about 15 minutes—a quick, visually appealing, and nutritious home-cooked favorite.

Cauliflower	300 g	pork	150 g
Green pepper	50 g	Red pepper	10 g
Light soy sauce	10 g	Chicken bouillon powder	2 g
Salt	a small amount	Sichuan pepper	2 g
Peanut oil	20 g

Step 1
First, gather all the ingredients.

Step 2
Slice the green and red bell peppers into strips. Peel the garlic and slice it thinly.

Step 3
After washing the pork, slice it thinly with a knife.

Step 4
Wash the cauliflower and tear it into small florets by hand.

Step 5
Pour an appropriate amount of water into the pot, add a pinch of salt, and place the cauliflower inside. Cover the pot and bring to a boil over high heat. Blanch until the cauliflower softens and becomes tender-crisp, then remove and drain thoroughly.

Step 6
In a separate wok, heat peanut oil until it reaches medium-high heat. Reduce to low heat and slowly fry Sichuan peppercorns until fragrant, then stir-fry garlic slices until aromatic.