Directions

Serves: 4
Prep Time: 5 minutes
Total Time: 10 minutes

1. In a bowl mix together the rice wine vinegar, soy sauce, oyster sauce, sugar, white pepper and corn starch
2. In a large skillet, heat oil and add the cauliflower florets to the skillet
3. Cook over medium heat for about 6 minutes
4. Add the onions and green part of the spring onions
5. Cook for a further 4-5 minutes until the cauliflower starts to char
6. Add in the soy sauce mixture with the white parts of the green onions, coat well and switch off the heat
7. Top with peanuts and fresh basil
8. Serve with jasmine rice

Recipe and Photography: @Apriena (on Instagram)

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