Gan Guo Cai Hua - 干锅菜花 - spicy stir-fry of cauliflower with pork

Gan Guo Cai Hua - 干锅菜花
spicy stir-fry of cauliflower with pork

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Ingredients:
325 gr Chinese cauliflower/fioretto cauliflower, else broccolini
1/2 tsp salt
water

Stir-fry ingredients:
75 gr pork belly
9 cloves of garlic
4 cm jahe
3 red lomboks
5 dried lomboks
1 tsp light soy sauce
1/2 tsp salt
1 spring onion
1-2 tbsp oil

Preparation:
Cut the cauliflower into florets. Heat the water with the salt in a pan and bring to a boil. Blanch the cauliflower for 30 seconds and then drain.
Cut the meat into thin slices. Cut the lomboks into thin rings and the dried lomboks into pieces. Finely chop the spring onion. Finely chop the garlic and grate the jahe.
Heat a pan and then add the oil and add the meat and brown it quickly on all sides. Then add the garlic, the jahe and the lomboks and fry for 1-2 minutes.
Then add the cauliflower and the soy sauce and mix well and fry for 1 minute. Then add the salt and spring onion and serve.