Step 1

Prepare the pork belly. Marinate it with ¼ teaspoon salt, 1 teaspoon light soy sauce, and 2 teaspoons Shaoxing wine. Set aside. Wash the cauliflower and cut it into bite sized pieces.

Step 2

Heat the oil in a wok set over medium heat. Cook the garlic cloves for a minute. Add the ginger and chilies (if using), and cook for another minute. Add the pork, turn up the heat, and cook until the meat turns opaque.

Step 3

Next, add the cauliflower and red bell peppers. Stir-fry for 1 minute. Add ½ teaspoon salt, 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sesame oil, ½ teaspoon ground white pepper, 1 tablespoon oyster sauce, ¼ teaspoon sugar, and ½ cup water. Stir, cover, and cook for 1- 2 minutes. (I like more tender cauliflower, so I cook it for 2 minutes.)

Step 4

Uncover, add the scallions, give it a stir, and serve!