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Cauliflower Fu Yung
Cauliflower Fu Yung Meat
Serves 4

Weird ingredients but great taste.


1 lb cauliflower florets
1/2 lb. minced raw chicken breast
1 1/2 tablespoon flour
2 egg whites
5 fl oz chicken stock
salt and pepper
4 thin slices salami cut into strips
green part of 2 green onions cut into strips steamed rice for 4


Bring a large saucepan of water to the boil, add a generous pinch of salt and blanch the cauliflower florets for 5 minutes. Drain and leave to cool.

In a bowl mix the chicken with scant 1 teaspoon salt, the flour, the egg whites and the stock.  Heat 3 tablespoons of oil in a wok or large non-stick frying pan and stir-fry the cauliflower florets over a high heat for 2 minutes. Sprinkle them with a pinch of salt, take them out of the wok with a slotted ladle and keep hot. Add the chicken mixture to the remaining hot oil and keep stirring over a lower heat until it thickens and becomes smooth and creamy. Return the cauliflower to the wok, reduce the heat further and stir for 1-2 minutes. Transfer to a heated serving dish and garnish with the salami and spring onion strips. Serve at once with the steamed rice.  Serves 4.