Easy Roasted Cauliflower Stir-Fry

• FOR THE PORK:
• 1/2 cups Sliced Lean Pork
• 2 teaspoons Shaoxing Or Dry Sherry Wine
• 1/2 teaspoons Sesame Oil
• 1 teaspoon Soy Sauce
• 1 teaspoon Cornstarch
• FOR THE STIR-FRY:
• 1 Medium Head Of Cauliflower, Cored And Cut Into Bite-sized Florets
• 2 Tablespoons Olive Or Other Oil Plus More For Drizzling Over The Cauliflower
• 1 clove Garlic, Coarsely Chopped
• 6 Dried Red Chilies, Halved Lengthwise With Stem And Some Seeds Removed
• 6 slices Fresh Ginger (about The Size And Thickness Of A Nickel)
• 2 Scallions Cut Into Large Pieces
• 1 teaspoon Sesame Oil
• 2 Tablespoons Shaoxing Or Sherry Wine
• 1 Tablespoon Soy Sauce
• 1 teaspoon Dark Soy Sauce
• Salt And Pepper

1. Preheat oven to 450 F. Combine the pork with the wine, sesame oil, soy sauce, and cornstarch in a small bowl and set aside.
2. On a parchment-lined rimmed baking sheet, spread out the cauliflower florets in a single layer and drizzle with olive oil. Season with salt and pepper and roast until crisp and golden, about 20 minutes. Stir the cauliflower halfway through baking.
3. Heat 2 tablespoons of oil in your wok over medium heat. Add the garlic, chilies, and ginger, and cook for about 2 minutes, making sure they don't burn. Turn up the heat to high, add the pork, and cook until browned.
4. Stir in the cauliflower (keep the heat on high), and cook for a minute. Add the scallion, sesame oil, wine, and the soy sauces. Season with additional salt if needed. Cover wok with the lid and bring everything to a simmer. Uncover, give everything another stir, and serve over rice!

pork, sliced lean pork, sherry wine, sesame oil, soy sauce, cornstarch, stirfry, cauliflower, olive, clove garlic, red chilies, ginger, scallions, sesame oil, shaoxing or sherry wine, soy sauce, soy sauce, salt

Taken from tastykitchen.com/recipes/sidedishes/easy-roasted-cauliflower-stir-fry/ (may not work)