Loose-head Chinese cauliflower is ideal for this recipe; the small florets do a good job soaking up the savory sauce. If conventional cauliflower or broccoli is substituted, be sure to divide the florets into smaller pieces.
Cut cauliflower florets into small bite size pieces. If using Chinese cauliflower, florets separated from their stems should be about the right size. If using conventional cauliflower, cut the florets into halves or quarters to get the right size.
Add water and 1 tablespoon salt to a pot and bring to a rolling boil. Drop in the cauliflower and cook until they're just tender, about 3-4 minutes. Do not overcook. Drain in a colander and set aside.
Heat one tablespoon of oil in a wok or skillet. Add the mushrooms and fry until tender, about 1-2 minutes. Sprinkle a little salt on the mushroom and stir. Set aside.
Heat another tablespoon of oil in the wok, then add the pork. Break up the pork using a spatula or a fork. Cook until the pork is just done, about 1 minute, then add the oyster sauce, salt, sugar, stock and scallions.
Cook for 1 minute, then add the cooked cauliflower and mushrooms. Continue cooking for 1-2 minutes using a spatula to thoroughly combine the ingredients.
Serve with rice.
Recipe by Mom's Chinese Kitchen at https://www.momschinesekitchen.com/cauliflower-with-pork-and-mushrooms/