Prepare the sauce by boiling all the sauce ingredients together and allow to cool. You only need 3 tbsps of this sauce for this recipe and you can bottle the rest and store it in the fridge
Process the cauliflower or grate it and keep aside
In a hot wok add some oil and cook the omelette on bth sides
Remove and add the string or long beans and allow them to cook in the heat for about 5 mins
Add the red chilli, followed by the mushrooms and allow the mushrooms to cook
Add a tiny but more oil if required and fry the cauliflower florets that are still whole
Add the cabbage and the green pepper
Add two of the three tbsps of the Korean sauce and mix well
Remove and keep aside
In the same wok, add more oil and and cook the cauliflower rice
Add the soya sauce and the last tbsp of the Korean sauce and mix
Add the egg back in cut in strips, followed by the veggies