Ingredients (Serves 4)
For the pork and marinade:
½ cup sliced lean pork
2 teaspoons shaoxing wine or dry sherry
½ teaspoon sesame oil
1 teaspoon soy sauce
1 teaspoon cornstarch
For the rest of the dish:
One medium head of cauliflower, cut into florets
Salt and pepper
6 cloves garlic, coarsely chopped
6 dried red chilies, halved
6 slices ginger
2 scallions/spring onions cut into large pieces
1 teaspoon sesame oil
2 tablespoons shaoxing wine or dry sherry
1 tablespoon soy sauce
1 teaspoon dark soy sauce
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.