KUNG PAO CAULIFLOWER

Method

1. Prepare the sauce. In a medium bowl, combine the soy sauce, rice vinegar, brown sugar, and water and mix together. Set aside.Prepare the cauliflower batter. Add the flour, cornstarch, and salt to a large bowl and whisk together. Add the water and whisk until a smooth batter forms. Add the cauliflower florets and toss together until they are well-coated in the batter.
2. Heat the oil in a large wok or skillet over medium-high heat. Once heated, add the cauliflower florets to the oil one at a time. Make sure not to overcrowd the pan. Toss occasionally until the cauliflower is golden brown on all sides.Once golden brown, remove from the oil and place on a wired rack. You’ll likely have to fry the cauliflower in 2-3 batches.Remove excess oil from the pan and lower the heat to medium. Add the whites of the green onions, red bell pepper, chiles, ginger, garlic, and peanuts. Sauté until the red bell pepper is slightly softened and everything is fragrant, 3-4 minutes.
3. Add the prepared sauce and stir together. Once the sauce is bubbling, add the cornstarch slurry. Quickly stir together until the sauce thickens.Add the crispy cauliflower to the sauce and toss to coat.Serve over rice and top with the reserved green onions. Enjoy!