This vegetable-based Sichuan entrée features crispy diced potatoes with tender florets of cauliflower, bell pepper, onion and celery with peanuts, chilies and mouth-numbing sichuan peppercorns.
Course Main Course, Vegetable
Cuisine Asian, sichuan
Keyword 30 minute meal, cauliflower, kung pao, peanut, sichuan
In a small bowl whisk together the soy sauce, chili paste, fish sauce, and sugar. Set aside until ready to use.
For the stir fry:
Heat a large cast iron pan or wok over medium heat, add oil and heat through.
Add the potatoes and fry until browned all over, about 6 minutes. Remove to a large bowl or baking sheet and set aside.
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 and set aside.
Return the pan to medium-high heat and add the onion, bell pepper and celery, cooking until the onion is soft, about 4 minutes.
Next, add the garlic, ginger, peppercorns and chiles, cooking until fragrant, about 10 seconds.
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, about 3 minutes.
Remove from heat and serve immediately topped with the remaining peanuts, jalapeños and green onions.