- 2 tbsp peanut oil
- ½ tsp sesame oil
- 1 chilli, seeded and diced
- 1 onion, diced
- 1 garlic clove, crushed
- 1 pinch of salt.
- ½ cauliflower, cut into small florets
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat a wok, add oils, chilli, onion, garlic and salt. Cook until onion is soft.
Add cauliflower to the wok and toss quickly to coat evenly. Sprinkle with hot water, reduce heat, cover and cook for 10 minutes.