Recipe Details | Rick's Cooking School

Ingredients

• 1 head of cauliflower, cut into florets
• 4 tablespoons vegetable oil, divided
• Salt and pepper
• 6 slices fresh ginger
• 1 small onion, thinly sliced
• 5 cloves garlic, sliced
• 2 scallions, cut into 2-inch lengths
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 teaspoon toasted sesame oil
• 2 tablespoons Shaoxing rice wine or dry sherry
• 1 1/2 tablespoons soy sauce
• 1/4 teaspoon sugar