Ingredients

1 1/2 tablespoons canola oil

1 medium head cauliflower, trimmed, cored, and cut into florets (see illustrations below)

1 teaspoon toasted sesame oil

2 medium cloves garlic, minced

2 tablespoons minced fresh ginger

2 tablespoons soy sauce

1 tablespoon dry sherry

2 tablespoons rice vinegar

2 medium scallions, white and green parts, minced

Salt and ground black pepper

Preparation

Instructions

  1. Heat large skillet over medium-high heat until pan is very hot, 3 to 4 minutes. Add canola oil, swirling pan to coat evenly. Add florets; sauté, stirring occasionally, until they begin to brown, 6 to 7 minutes.

  2. Make a well in center of pan; add sesame oil, garlic, and ginger. Mash and stir garlic-ginger mixture in center of pan with rubber spatula until fragrant, about 1 minute. Stir to combine garlic-ginger mixture with cauliflower; sauté 30 seconds more. Reduce heat to low and add soy, sherry, vinegar, and 1/4 cup water. Cover and cook until florets are fully tender but still offer some resistance to the tooth when sampled, 4 to 5 minutes. Add scallions and toss lightly to distribute. Season to taste with ground black pepper; serve immediately.