Vegetarian recipe ideas
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Combine all the sauce ingredients in a small bowl until smooth. Trim the cauliflower and cut into thin bite-sized florets. Bring a pot of salted water to the boil. Blanch the florets for 2 mins until cooked but still crisp. Drain in a colander and shake dry.
Heat a wok over a high heat until a bead of water evaporates in 1-2 seconds. Add 1 tbsp oil and swirl to coat the sides. Stir-fry the onion for 2 mins until starting to soften on the edges but still crisp. Transfer to a bowl.
Heat the remaining oil in the wok and add the ginger, dried chillies and white parts of the spring onions. Reduce the heat to low-medium and fry for 1 min until fragrant. Add the garlic, chilli bean paste and black beans, and stir-fry for 30 seconds until the red oil from the chilli bean paste is released.
Turn up the heat to high and add the cauliflower, red chillies and the prepared sauce. Stir-fry, then cover and steam the cauliflower for 30 seconds. Uncover and stir-fry for 2 mins until the sauce starts to caramelise on the bottom of the wok and the cauliflower is softened and tender-crisp.
Add the onions and spring onion greens, stirring to incorporate. Taste and add salt, if needed. Remove from the heat and serve immediately.
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