Qing Chao Cai Hua (Chinese Stir-Fried Cauliflower)

Taken from Ji Pin Su Shi (Best Vegetable Dishes), a 30-cent, 5-in-square, paperback cookbook from Wal-Mart in China. Simple, home-style Chinese fare. Chinese cooks are expected to determine the proportions of condiments and seasonings. Everything is "ge shi liang"--to taste. I've suggested amounts, but if they don't seem right, just trust your own tastebuds.

• Ready In: 20 mins
• Serves: 4

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)

Directions

1. Divide cauliflower into florets, wash, blanch briefly in boiling water, and drain.
2. Wash bell pepper, remove stem and seeds, and cut into thin slivers.
3. 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.
4. Transfer to serving platter, and serve as part of a Chinese meal: rice, soup, and a balanced variety of dishes--one per person.