Heat 1 tablespoon oil in a large sauté pan over low heat. Peel and thinly slice shallot. Sauté shallot with a pinch of salt until soft and slightly caramelized, 8 to 10 minutes. Meanwhile:
*Peel and mince garlic and ginger.
*Peel carrot and dice.
Rinse sweet mini peppers and slice into thin rounds.

Once shallots have softened, stir in garlic and ginger and cook until fragrant, about 30 seconds. Add carrots, peppers and a pinch of salt and cook until just tender, 3 to 5 minutes. Stir in cauliflower and peas. Make a well in the middle of the pan and crack both eggs into the well. Stir eggs until scrambled, then mix in with the rest of the cauliflower. Mix in stir-fry sauce and enough sambal chili paste to your spice liking. Cover and cook until cauliflower is tender, 3 to 5 minutes. Meanwhile:
*Rinse scallions, cut off root ends and thinly slice from bottom to tip.
*Roughly chop cashews.

Once cauliflower is tender, remove pan from heat. Toss in scallions and cashews and season with salt to taste. Divide evenly between two plates and serve.

On peeling and mincing garlic without a fuss.
The trick to peeling ginger in a flash.