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Xiang Gu Chao Cai Hua (Shiitake-Fried Cauliflower)

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“Taken from Ji Pin Su Shi (Best Vegetable Dishes), a 30-cent, 5-in-square, paperback cookbook from Wal-Mart in China. Simple, home-style Chinese fare. Chinese cooks are expected to determine the proportions of condiments and seasonings. Everything is "ge shi liang"--to taste. I've suggested amounts, but if they don't seem right, just trust your own tastebuds. Although this recipe is named cauliflower, and the ingredients list cauliflower, the picture accompanying the recipe also showed broccoli. Try it both ways.”

Ingredients Nutrition

  • 300 g cauliflower (or use 1/2 broccoli)
  • 100 g dried shiitake mushrooms
  • 1 green onion, white part only (to taste)
  • 2 teaspoons minced ginger (to taste)
  • 2 teaspoons minced garlic (to taste)
  • 2 teaspoons rice wine (to taste)
  • 14 teaspoon salt (to taste)
  • 14 teaspoon msg (to taste)
  • 4 tablespoons vegetable oil (to taste)


  1. Soak mushrooms in boiling water. Reserving water, squeeze excess moisture from mushrooms, remove stems, wash, and quarter.
  2. Cut cauliflower (and broccoli if using?into florets and wash.
  3. Mince green onion.
  4. Heat empty wok over highest heat. Add oil and swirl to heat. Add minced green onion, minced ginger, and minced garlic, and toss a moment until fragrant but not burned. Add cauliflower (and broccoli) and stir-fry. Add mushrooms and continue to stir-fry.
  5. Season with salt, rice wine, msg, and some of the mushroom water, tossing after each addition.
  6. Transfer to platter and serve as part of a Chinese meal: rice, soup, and a balanced variety of dishes--one per person.

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