KUNG PAO Cauliflower  Recipe

Mix the sauce

In a small bowl whisk together the soy sauce, chili paste, fish sauce, and sugar. Set aside until ready to use.


Fry the potatoes

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.


Cook the cauliflower

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.


Cook the vegetables

Return the pan to medium-high heat and add the onion, bell pepper and celery, cooking until the onion is soft, about 4 minutes.


Add the aromatics

Next, add the garlic, ginger, peppercorns and chiles, cooking until fragrant, about 10 seconds.


Add the sauce

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.


Garnish and serve

Remove from heat and serve the Kung Pao cauliflower immediately topped with the remaining peanuts, jalapeños and green onions.