Ingredients

The following ingredients have 4 Servings
  • ½ cup sliced lean pork
  • 2 teaspoons shaoxing wine ((or dry sherry))
  • ½ teaspoon sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon cornstarch
  • One medium head of cauliflower ((cut into florets))
  • oil
  • Salt and pepper
  • 6 cloves garlic ((coarsely chopped))
  • 6 dried red chilies ((halved))
  • 6 slices ginger
  • 2 scallions ((cut into large pieces))
  • 1 teaspoon sesame oil
  • 2 tablespoons shaoxing wine ((or dry sherry))
  • 1 tablespoon soy sauce
  • 1 teaspoon dark soy sauce

Instruction

  • Preheat oven to 450 degrees. Combine the pork with the marinade ingredients in a small bowl and set aside. On a parchment-lined baking sheet, spread out the cauliflower in a single layer and drizzle with olive oil. Season with salt and pepper and roast until crisp and golden, about 20 minutes. Stir the cauliflower halfway through baking.
  • Heat 2 tablespoons of oil in your wok over medium heat. Add the garlic, chilies, and ginger, and cook for about 2 minutes, making sure they don’t burn. Turn up the heat to high, add the pork, and cook until browned.
  • Stir in the cauliflower (keep the heat on high), and cook for a minute. Add the scallion, sesame oil, wine, and the soy sauces. Season with additional salt if needed. Cover the lid and bring everything to a simmer. Uncover, give everything another stir, and serve over rice!