Directions

To Make

1. Heat up wok with 2 tbsp oil. Sauté garlic for 30 secs then toss in ginger and sauté for 1 min.
2. Toss in cauliflower florets and fry for 3-4 mins or until slightly browned. Pour in the sauce mixture. Cover for 2 mins and add in the capsicum and sprinkle in white pepper and Sichuan pepper powder.
3. Cook for 2-3 mins and add in spring onion and red chillies. Give a final stir and plate up.