Wash the meat, dab dry and cut into approx. 1 cm thick strips. Clean and wash the cauliflower, divide it into florets and cut them into thin slices. Heat oil in a pan and fry the meat all around. Salt and remove from the pan. Fry the cauliflower briefly in the hot oil. Deglaze with 1/4 litre of water and Chinese sauce and cook for about 5 minutes.
In the meantime clean and wash spring onions and cut them into 1 cm pieces. Put them together with the meat in the pan and cook for 3-5 minutes. Add sauce thickener and bring to the boil again while stirring. Season to taste with salt, curry and soy sauce. Rice tastes good with it
( 30 g rice per portion are included )