>> preparation: 5 minutes
>> cook: 5 minutes
>> servings: 4
Cut and wash the @cauliflower{500%gr // cut in florets} and @carrot{1 // cut into 2cm strips}. Prepare all other ingredients.
Prepare the sauce: add @garlic{2%cloves // minced} and add @light soy sauce{1%tbsp}, @oyster sauce{2%tsp}, @Chinkiang vinegar{2%tsp}, @sugar{1%tbsp} to a bowl and stir. Heat up @vegetable oil{2%tbsp // or sunflower oil} and when steaming hot, add to the bowl to fry the garlic. Finally, add @sesame oil{1%tsp}.
Beat an @egg{1} and fry it into a flat omelet, baked on both sides. Take it out and cut it in thin 3cm long strips. Cut the @green pepper{1 // cut into bite-sized pieces} in small strips too.
Blanche the cauliflower for 3 minutes in water with a bit of oil and salt added. Remove the cauliflower and add to cold water to stop the cooking process. Blanche the carrot until it starts to get soft and also add it to cold water.
Add the the cauliflower, carrot, green pepper, egg and @roasted unsalted peanuts{100%gr} to a bowl and add the sauce. Stir well and serve hot with steamed white rice and other dishes.