Ingredients:

• 2 tablespoons vegetable oil
• 2 shallots, thinly sliced
• 2 cloves garlic, minced
• Teaspoon ground chili paste (optional)
• 1 tablespoon soy sauce
• 2 teaspoons sugar
• ½  teaspoon salt
• 3 red ripe tomatoes, cubed
• 1 large head cauliflower, cut into bite-size pieces
• ½  yellow onion, thinly sliced
• 2/3 cup chicken stock or water
• ½  teaspoon lemon juice
• 2 green onions, chopped into ½ -inch pieces
• 5 fresh cilantro sprigs for garnish

Directions:
Heat the oil in a skillet over moderate heat. Add the shallots, garlic, and chili paste and stir until fragrant, about 1 minute. Add the soy sauce, sugar, and salt and stir for 30 more seconds. Add the tomatoes and simmer for 3 minutes. Add the cauliflower, yellow onion, chicken stock, and lemon juice and reduce heat to low. Simmer until vegetables are just cooked, 8 to 10 minutes, and add the green onions. Remove from heat. Transfer to a serving dish and garnish with cilantro.