Marinated Cauliflower Stir-Fry

For the Pickled Carrots:

1. Using a vegetable peeler, remove rough outer skin of carrot and discard. Continue using the vegetable peeler to shave thin “ribbons” of carrot. Rotate as necessary until reaching the core of carrot.
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2. In a small bowl, combine hot water and sugar; mix until sugar is dissolved. Mix in rice vinegar and a pinch of salt. Add carrot ribbons, tossing occasionally to coat carrot evenly.
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For the Cauliflower:

1. Chop cauliflower florets into small pieces, about ¼ inch to ½ inch in size.
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2. Heat a wok (or non-stick skillet) on high. Swirl in oil and add chopped cauliflower. Stir-fry constantly for 2 minutes until edges are slightly char. Add Bibigo Korean BBQ Sauce & Marinade Original and stir thoroughly to combine. Lower heat to medium and add water; continue stirring until water is evaporated and cauliflower is slightly tender.
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To serve:

1. Scoop cauliflower over cooked rice and top with pickled carrot ribbons. Sprinkle scallions and sesame seeds to garnish.
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