Instructions: Cut the cauliflower into small florets about 3.5cm wide.

Heat a wok or large frying pan over a moderate heat.

Add the oil and then add the garlic and ginger.

Stir fry for about 20 seconds to flavour the oil.

Then remove the garlic and ginger and discard them.

Add the cauliflower florets and Stir fry them for a few seconds.

Next add the salt oyster sauce and the stock or water.

Bring the mixture to a simmer and cook for 510 minutes or until the cauliflower is tender.

Turn onto a warm serving platter and sprinkle with the spring onions.

Serve at once.

I find cauliflower a versatile vegetable which is both delicious and easy to prepare. It has a distinct but rather mild taste which goes very well with oyster sauce. It needs a longish cooking time so Stir frying is not the most appropriate cooking technique. I prefer to braise it in oyster sauce.

Serves 4

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