Kung Pao Cauliflower

Step 1

In a small bowl, whisk together the dark soy sauce, soy sauce, black vinegar, sugar, vegetable stock or water, and cornstarch. Set aside.

Step 2

Heat wok or large (12-inch) skillet on medium-high until very hot. Add 2 tablespoons of oil, the cauliflower florets and ½ teaspoon salt, and toss for 1 minute. Cover and cook for 5 to 6 minutes, tossing the cauliflower every 1½ minutes or so, until the cauliflower is crisp-tender and charred in some parts. Remove from the pan and set aside.

Step 3

In the same wok or skillet, add the remaining 1 tablespoon of neutral oil, along with the bell pepper. Toss for 1 minute, then add the Sichuan peppercorns and whole dried chiles, and stir for 1 minute until fragrant. Add the garlic and ginger, and stir for 30 seconds, then add the cauliflower back to the pan. Stir the sauce in the bowl to make sure the cornstarch is well incorporated, then pour it over the cauliflower and toss until the cauliflower is well coated. Toss in the peanuts and scallions, stir to combine, then turn off heat. Serve with rice.