Please consult the OU's guidelines for checking fruits and vegetables.

Cauliflower Fu Yung
Cauliflower Fu Yung Eileen Goltz | Meat
40 minutes 25 minutes
15 minutes
4 servings

Weird ingredients but great taste.

  • 1 lb. cauliflower florets
  • ½ lb. minced raw chicken breast
  • 1½ Tablespoon flour
  • 2 egg whites
  • 5 fl. oz. chicken stock
  • Oil
  • Salt and pepper
  • 4 thin slices salami cut into strips
  • 2 scallions, green part only, cut into strips
  • Steamed rice for 4

  1. 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.
  2. In a bowl mix the chicken with scant 1 teaspoon salt, the flour, the egg whites and the stock.
  3. 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.
  4. 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 to 2 minutes.
  5. Transfer to a heated serving dish and garnish with the salami and green onion strips.
  6. Serve at once with the steamed rice.

Kashrut Instructions

CAULIFLOWER: (Fresh & Frozen)

INFESTATION: Thrips may be found on the thin white branches or between the tightly packed cauliflower florets. These insects are easily discernible as their black color contrasts with the white vegetable. Small orange insects may at times be seen clinging to the outside of the cauliflower. These insects are easily washed off.


  1. Separate and remove cauliflower florets from the stem
  2. Examine several pieces of the cauliflower paying careful attention to the under part of the floret
  3. Wash thoroughly before using.
  4. Heads of cauliflower that are found to be infested are difficult to clean and should not be used

Frozen cauliflower should be carefully scanned for signs of infestation but requires no further checking unless insects are found.


INFESTATION: Green onions, also referred to as scallions, have a white base that develops into a bulb. Its long, straight green shoots branch forth from the bulb. Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found on the outside or inside of the long green shoots.


  1. A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
  2. If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
  3. If insects are found in a scallion, scallion must be discarded.