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shrimp-cauliflower-and-broccoli-stir-fryIf you are cooking for Mother’s Day this year and have never prepared Chinese food, here is a simple recipe for beginners.

Even if you are an advanced cook, you’ll appreciate how good this recipe is without spending a lot of time preparing it. My friend Dorothy Huang is the author of Chinese Cuisine, Made Simple.

Over the years I have taken Chinese cooking classes from her and enjoyed them thoroughly. The recipe below is one I adapted from Dorothy’s book and you too can “mix and match” vegetables, meats, and seafood. Use what you have in the pantry, freezer, and refrigerator. Stir-fries are a great way to use leftovers too. Happy Mother's Day!

Shrimp, Cauliflower, and Broccoli Stir-Fry Recipe



  • 1/8 tsp. freshly ground black pepper
  • 1 tsp. cornstarch
  • 4 Tbsp. water
  • 2 Tbsp. oyster sauce


  • 3 Tbsp. canola oil (divided)
½ onion, sliced thin
  • 1/2 small cauliflower, cut into bite-sized pieces
  • 1 large stalk broccoli, cut into bite-sized pieces
  • ¼ tsp. salt
  • ¼ cup chicken broth
  • 1 Tbsp. garlic, chopped
  • 10 large shrimp, shelled, deveined, rinsed and drained
  • ½ lb. tofu, firm, cut into bite-sized pieces



  1. Mix sauce ingredients.
  2. Heat 1 Tbsp. oil in a wok over medium-high heat. Add onions, cauliflower, broccoli and salt. Stir-fry for a few minutes.
  3. Add chicken broth, cover and cook for 2-3 minutes. Transfer to a bowl.
  4. Wipe wok clean. Add 2 Tbsp. oil over medium-high heat.
  5. Add garlic, shrimp, and tofu and stir-fry for 2-3 minutes.
  6. Put vegetables back into wok and add sauce. Stir until thickened. Serve.

Optional: This dish can be served over rice or noodles and with Chinese hot mustard.

For more cooking tips, visit Sally's Place. 

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