Brown and Braised Cauliflower with Garlic, Ginger and Soy

Ingredients:
1 1/2 tablespoon Oil
1 head of Cauliflower, cut into florets
1 teaspoon sesame oil
2 medium cloves garlic, minced
2 tablespoons fresh ginger
2 tablespoons soy sauce
1 tablespoon dry sherry
2 medium scallions minced

Preparation:
1. Heat large skillet over medium-high heat until pan is very hot, 3 to 4 minutes. Add oil, swirling pan to coat evenly. Add florets, saute, 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 minute. Stir to combine garlic-ginger mixture with cauliflower, saute 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.