Since I do not waste my weekends by going to the grocery store, almost ran out of food in the fridge again on Monday. Thank goodness cauliflowers keep well in the correct temperature, so this dish was born.

• 1 tb olive oil
• 1 md Cauliflower head, cut into floweret
• 2 tb Black Bean Sauce
• 2 ts spicy garlic sauce
• 1/3 cup chicken stock

Heat large skillet over medium-high heat, add oil and cauliflower, stir fry for 1-2 minutes.
Add black bean sauce, spicy garlic sauce and 1/3 cup chicken stock. stir fry and bring to boil.
Reduce heat; cover and simmer 4 to 6 minutes, or until cauliflower is tender-crisp.