1 small head Cauliflower, or 1/2 large head
2-3 Tbsp peanut oil
2 slices of ginger
1/4 Tsp sea salt
3/4 cup chicken stock
1/2 cup of spring onion, cut to rounds
1 Tbsp of sesame oil
You can see from the ingredient list that it is quite specific. This very simple dish has few factors, therefore the taste quality of each factor becomes important.
Wash and cut cauliflower into florets. Shake as much water as you can from the cauliflower.
Heat wok at medium high until it starts smoking, add oil and swirl to coat wok. Right away add ginger slices and stir briefly to infuse ginger essence into oil.
Add cauliflower (Careful here!: There will be a loud hissing and spitting of oil as any water left on the cauliflower hits the hot oil. Just tip the bowl containing cauliflower into the wok facing away from you and watch out for that spitting oil) and stir to coat all the cauliflower florets with oil.
Add salt. Keep stirring until the florets start to show some brown spots (about 2 minutes), turn down the heat to medium low, add the chicken stock and cover, stirring occassionally.
Let simmer for 2-3 minutes or until only a 1/4 cup of stock is left in wok (this will be the sauce). The cauliflower should be soft, not crisp.
Add spring onions, give everything a toss and turn off the heat. Add sesame oil, mix and serve.