In a small bowl whisk together the soy sauce, chili paste, fish sauce, and sugar. Set aside until ready to use.
1
Heat a large cast iron pan or wok over medium heat, add oil and heat. Add potatoes and fry until browned all over, about 6 minutes. Remove to a large bowl.
2
Return the pan to medium heat, add the cauliflower and cook, stirring occasionally, until just softened, about 6 minutes. Remove to the bowl with the potatoes.
3
Return the pan to medium-high heat and add the onion, bell pepper and celery, cooking until the onion is soft, about 4 minutes.
4
Next, add the garlic, ginger, peppercorns and chiles, cooking until fragrant, about 10 seconds.
5
Return the cauliflower and potatoes to the pan. Add the sauce and half the peanuts to the pan and toss to coat. Continue to cook until it reduces and forms a sticky glaze.
6
Remove from heat and serve the Kung Pao cauliflower immediately topped with the remaining peanuts, jalapeños and green onions.
7