Easy Roasted Cauliflower Stir-Fry

Ingredients

FOR THE PORK:

½ cups Sliced Lean Pork
2 teaspoons Shaoxing Or Dry Sherry Wine
½ teaspoons Sesame Oil
1 teaspoon Soy Sauce
1 teaspoon Cornstarch
FOR THE STIR-FRY:
1 Medium Head Of Cauliflower, Cored And Cut Into Bite-sized Florets
2 Tablespoons Olive Or Other Oil Plus More For Drizzling Over The Cauliflower
1 clove Garlic, Coarsely Chopped
6 Dried Red Chilies, Halved Lengthwise With Stem And Some Seeds Removed
6 slices Fresh Ginger (about The Size And Thickness Of A Nickel)
2 Scallions Cut Into Large Pieces
1 teaspoon Sesame Oil
2 Tablespoons Shaoxing Or Sherry Wine
1 Tablespoon Soy Sauce
1 teaspoon Dark Soy Sauce
Salt And Pepper

Preparation

Preheat oven to 450 F. Combine the pork with the wine, sesame oil, soy sauce, and cornstarch in a small bowl and set aside.

On a parchment-lined rimmed baking sheet, spread out the cauliflower florets 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 wok with the lid and bring everything to a simmer. Uncover, give everything another stir, and serve over rice!