Qing Chao Cai Hua (Chinese Stir-Fried Cauliflower) - cooking recipe

Ingredients

300 g cauliflower
1/2 red bell pepper
4 tablespoons vegetable oil (to taste)
1 teaspoon sugar (to taste)
1/4 teaspoon salt (to taste)
1/4 teaspoon msg (to taste)

Preparation

Divide cauliflower into florets, wash, blanch briefly in boiling water, and drain.
Wash bell pepper, remove stem and seeds, and cut into thin slivers.
Over highest heat, heat the empty wok, then add oil and swirl to heat. Add cauliflower and stir-fry briefly. Add bell pepper, sugar, salt, and MSG, tossing after each addition.
Transfer to serving platter, and serve as part of a Chinese meal: rice, soup, and a balanced variety of dishes--one per person.