Categories: Sides
Ingredients
- Sauce:
- 1/3 cup soy sauce
- 2 tbsp. rice vinegar
- 1 tbsp. honey
- 1 tbsp. sambal oelek, or more to taste
- 3 garlic cloves, minced
- Grated zest and juice of 1 lime
- 1 tbsp. grated fresh ginger
- 1 tsp sesame oil
- Stir-Fry:
- 1 1/2 tbsp. cornstarch
- 3 tbsp. peanut oil
- 1 head cauliflower, stem removed, cut into small florets
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 1 zucchini, cut into small dice
- 6 small dried hot chile peppers
- 6 green onions, sliced
- 1/2 cup unsalted peanuts
- Fresh cilantro, for topping
Directions
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First, make the sauce: In a small pitcher, mix all the ingredients. Set aside.
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For the stir-fry: In a separate pitcher, lightly whisk the cornstarch and 1/2 cup water with a fork to make a slurry. Set aside with the sauce.
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In a large cast-iron skillet, heat the peanut oil over medium-high heat. Add the cauliflower and cook, stirring, for about 30 seconds.
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Add the bell peppers, stir and cook for another 30 seconds. Add the zucchini, chile peppers and half of the green onions and cook, stirring, until the cauliflower has softened slightly and begins to char, about 4 minutes.
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Pour in the sauce and the slurry along with an additional 1/2 cup water. Reduce the heat to low and cook, stirring constantly, until the sauce is thick and the veggies are coated, about 1 minute. They should be cooked through but not mushy at all. Add another splash of water if the sauce is too thick.
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Add the peanuts and toss to coat. Taste and add more chile paste if you like things spicier.
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Serve with the rest of the green onions and cilantro sprinkled on top.