Tasty and healthy this cauliflower leaves and chicken stir fry is a brilliant way to avoid food waste. It's also super quick to make so it's perfect for an easy midweek meal!
Put a little oil in a wok and when it is hot, add the ginger, garlic and chilli pepper. Stir fry until they're beginning to brown and then add the chicken. Stir fry until it is almost cooked. and then add the ginger, vinegar and black bean sauce.
Add the mushrooms and cauliflower leaves. Stir fry for a couple of minutes and then add the Chinese leaves as they will cook more quickly.
Add the Shaoxing rice wine and black bean sauce. Stir fry until the sauce is thoroughly heated through. If you've held back any leaves, stir them in until wilted. If at any point the pan seems too dry, just add a tablespoon of water.
Serve with rice.
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Notes
Nutritional information is approximate and a guideline only.This recipe has been updated in 2022. I use a different brand of black bean sauce and so use more than in the original recipe.I also now add garlic and chilli to the stir fry for extra flavour.I originally used rice wine vinegar but now I prefer to use Shaoxing rice wine.