Kung Pao Cauliflower | Recipe Cart | Recipe Cart

Ingredients

• 2 tablespoons Chinese rice wine or dry sherry
• 2 teaspoons cornstarch
• 1 tablespoon plus 2 teaspoons soy sauce
• 1 tablespoon sherry vinegar
• 2 teaspoons hoisin sauce
• 2 teaspoons sugar
• 1 teaspoon toasted sesame oil
• 1 medium head of cauliflower (about 1¾ pounds)
• 2 tablespoons vegetable oil, divided
• 3 ounces slab or thick-cut bacon, chopped
• 6 dried japones chiles, chiles de árbol, or other red chiles
• 1 teaspoon Sichuan peppercorns or ½ teaspoon cracked black peppercorns
• 3 scallions, dark-green and white parts separated, thinly sliced
• 1 serrano chile, sliced
• 1 1-inch piece ginger, peeled, finely chopped
• 2 garlic cloves, sliced
• ¼ cup unsalted, roasted peanuts
• Kosher salt
• Steamed white rice (for serving)