If you like, you can substitute Chinese or Japanese white rice vinegar for the white wine vinegar in this recipe. Stay away from regular white vinegar, though — it will overpower the cauliflower's flavor.

1. Remove the outer leaves and the stalk from the cauliflower. Cut off the florets, leaving part of the stem attached. Soak the florets in cold water. Drain thoroughly.

2. Fill a large saucepan with enough water to cover the cauliflower, and bring to a boil. Blanch the cauliflower in the boiling water for 2 minutes. Remove the cauliflower, rinse under cold running water, and drain thoroughly.

3. Combine the white wine vinegar, water, and sugar in a bowl. Set aside.

4. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil.

5. When the oil is hot, add the ginger. Stir-fry for 10 seconds, then add the cauliflower florets. Stir-fry for 1 minute, then pour the white wine vinegar mixture over the top.

6. Stir-fry for another 2 minutes or until the cauliflower is tender but still crisp, stirring vigorously to keep the cauliflower from browning. Serve immediately.