Kung Pao Cauliflower
INGREDIENTS
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Serves 4
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For the sauce:
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1/4 cup water
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3 tablespoons tamari or soy sauce
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1 tablespoon Chinese black vinegar or distilled white vinegar
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1 tablespoon sambal oelek or Asian chile-garlic paste
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1 teaspoon cornstarch
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1 teaspoon Asian sesame oil
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1 teaspoon granulated sugar
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For the stir-fry:
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2 tablespoons vegetable oil, divided
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1 medium head cauliflower (about 2 pounds), cut into 1-inch florets
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Kosher salt
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1/4 cup water
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2 medium bell peppers, cut into thin strips
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1/2 medium yellow onion, thinly sliced
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2 teaspoons minced peeled fresh ginger
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1/2 cup roasted peanuts
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2 medium scallions, thinly sliced
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Steamed rice, for serving (optional)
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