Lee Kum Kee

Braised Cauliflower with Oyster Sauce by Ken Hom

Cauliflower is a neutral veggie in Chinese Wisdom and it is able to help maintain balance in the body. It is a versatile vegetable which is both delicious, easy to prepare and inexpensive. It has a distinct but rather mild taste which goes very well with Lee Kum Kee Premium Oyster Sauce, which provides it with colour and a rich savoury flavour.


1 large cauliflower
2 Tbsp vegetable oil
4 garlic cloves, finely chopped
1 Tbsp finely grated fresh ginger
200ml water


2 spring onions, trimmed and finely shredded


1 Break the cauliflower into small florets about 4 cm wide and discard thick stalks.
2 Heat wok or large frying pan over high heat until hot. Add oil. When it is very hot and slightly smoking, add garlic and ginger.
3 Stir-fry for about 20 seconds to flavour oil.
4 Quickly add the cauliflower florets and stir-fry them for a minute.
5 Add the two sauces and water, then turn the heat down and simmer for 5-6 minutes or until the cauliflower is tender with a little bite.
6 Stir in the Sesame Oil and turn onto a warm serving platter.
7 Sprinkle with spring onions
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