Ingredients

• 400 g cauliflower
• 250 g asparagus, chopped into smaller pieces
• 2 bell peppers, roughly chopped
• 1 shallot, diced
• 2 garlic cloves, minced
• 1 spring onion, chopped
• 1/4 teaspoon black pepper
• 1/2 tablespoon sesame oil
• 2 1/2 tablespoons soy sauce
• 1 egg
• 1 tablespoon olive oil

Instructions

1. Using a food processor grate the cauliflower into small pieces, if you do not have a food processor you can grate by hand.

2. Place the grated cauliflower in a microwaveable bowl and microwave on full for 4 minutes, and leave aside until later.

3. In a cup or bowl combine 2 tablespoons of soy sauce with the sesame oil and black pepper. In another bowl whisk the egg with half a tablespoon of soy sauce. Leave both aside.

4. Now heat the olive oil in a wok or large pan. When hot, add the asparagus, peppers, shallot, and garlic and stir continuously for 2 minutes. Tip the vegetables in a bowl ready to put back in the pan.

5. Leaving the heat on high still, add the egg to the pan and stir quickly, then as the eggs scrambles throw back in the vegetables with the chilli, cauliflower, spring onion and soy sauce mixture. Continue to cook and stir constantly for another 2 to 3 minutes, allowing all the flavours to fuse through and vegetable to cook evenly, then serve hot.