A tasty way to cook cauliflowers. Serves 2 (4 is conceivable, but may be a stretch).

Ingredients

• Pork & marinade
  • 300g pork belly (sliced)
  • 2 tsp shaoxing wine or dry sherry
  • 0.5 tsp sesame oil
  • 1 tsp soy sauce
  • 1 tsp corn starch

• Stir-fry

  • 1 medium cauliflower, cut into florets
  • 6 cloves garlic (coarsely chopped)
  • 3 red dried chilies (or more; halved)
  • 6 slices ginger (or more)
  • 2 scallions (coarsely chopped)
  • 1 tsp sesame oil
  • 2 tbsp shaoxing wine or dry sherry
  • 2 tbsp soy sauce
  • Olive oil
  • Salt and ground black pepper
  • Rice to serve

• Tools

  • Oven
  • Baking sheet, baking paper
  • Wok (with cover)

Method

1.

• Combine pork with ingredients for marinade, set aside
• Preheat oven to 250°C
• Spread cauliflower florets on a baking sheet lined with baking paper, drizzle with olive oil, sprinkle salt and pepper
• Bake cauliflowers until golden (about 20 min). Stir once when halfway through.

2.

• After stirring the cauliflowers in the oven, heat 2 tbsp of olive oil in the wok, over medium heat. Add garlic, chilies and ginger, and cook for about 2 min (make sure they don't burn).
• Turn up the heat to high, add pork, cook until browned.
• Stir in the cauliflowers (while still keeping the heat on high), and cook for a minute.
• Add scallion, sesame oil, shaoxing wine, and the soy sauce. Add salt or more soy sauce as needed.
• Cover with lid and cook for another minute or two.
• Uncover, stir again, and serve over rice.

Pics