My in-laws claim allegiance to different Chinese restaurants in the San Gabriel Valley depending on recommendations from church friends, fluctuating prices, or the movements of favorite chefs. Grand Harbor is a flashy Chinese restaurant from Joe Liang that anchors a serpentine Temple City plaza. I ate there in 2016, and generally enjoyed the food, but for some reason, my father-in-law recently bumped up interest in the restaurant and even selected Grand Harbor for his birthday dinner. The high-value restaurant serves standout dishes like steamed lobster with garlic and steamed whole fish with scallions, but I preferred a humbler dish: Stir Fried Preserved Meat and Sprouting Cauliflower in Spicy Sauce ($14.80).
Sprouting cauliflower is the cauliflower equivalent of broccolini, with smaller, more tender florets, less fibrous stalks, and sweeter flavor. The cruciferous vegetable is starting to get more love on SGV menus, and Grand Harbor delivers one of the best preparations I’ve tasted. A Chef stir-fries sprouting cauliflower in a wok with soy-based sauce and savory “preserved meat.” In this case, that means sliced lap cheong and rich double-cooked pork. Vegetable dishes rarely get this meaty or flavorful, but when paired with steamed white rice, is a great addition to any Lazy Susan.
Dose of Vitamin P spotlights my favorite pork dish from the previous week.