Instructions: Combine the mushroom liquid with the cornstarch, 1 teaspoon of the fish sauce, the sugar, a sprinkling of white pepper, and the oyster sauce. Sprinkle the remaining teaspoon fish sauce and some white pepper over the meat. Separate the cauliflower into florets and then slice each one into 1/4-inch lengthwise slices.

Heat the oil over a high flame and add the garlic and onion. Stir well and add the cauliflower. Cover, turn the heat down to medium, and cook for 3 minutes. Uncover and add the meat and mushrooms, stirring until there is no trace of redness in the meat.

Restir the cornstarch-oyster sauce mixture and add to the pan, stirring until slightly thickened. Transfer to a platter, sprinkle Chinese parsley over the top, and serve.

This recipe yields 6 servings.

Description: "(Thit Bo Xao Bong Cai Nam Vang)"

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