Cauliflower and Meatball Stir Fry | Chef John’s Cooking Class

First cut the cauliflower into small pieces. Peel and slice the carrots.

Minced meat seasoning: Add minced green onions, minced ginger, Shaoxing cooking wine, eggs, white pepper, sugar, Italian spices, soy sauce and corn starch with the meat and stir evenly. After stirring, you can put it in the refrigerator for ten minutes to make the minced meat more delicious.

First, take a pot of boiled water to blanch the cauliflower while making meatballs. Put a bowl of water next to it to prevent the spoon from sticking when making balls. Put the meatballs into the frying pan one by one with a spoon and fry them over low heat.

When you smell the aroma, you can gently turn the meatballs over and fry them until they are golden brown on both sides. When they are half cooked, add chicken broth, Zhenjiang vinegar, cooking wine, oyster sauce, soy sauce and sugar then stir fry. Put the cauliflower in boiling water, sprinkle a little salt and quickly boil it for a minute, then pick it up and place it on the meatballs. Cook together in the pot, add the carrot slices in.

Turn on medium and high heat to allow the broccoli to fully absorb the soup. Finally, add slurry to thicken it.

Enjoy!