Cut meat into 1 cm thick strips. Wash cauliflower, divide into florets and then cut into thin slices. Peel and grate ginger. Heat oil in a pan and fry the meat all around.
Salt and remove from the pan. Roast cauliflower and ginger for a short time. Add 250 ml of water and the sweet and sour sauce and simmer for 5 minutes. Wash the spring onion and cut into 1 cm wide strips. Add to the pan with the meat and simmer for 5 minutes. Break in some sauce binder and bring to a boil while stirring. Season with salt, curry and soy sauce.