Kung Pao Cauliflower | Recipe Cart
Searing the cauliflower in this recipe before marinating softens the cauliflower, which opens up the florets and creates more surface area for the marinade to s
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Cooking tools:
- Wok
- Cast iron skillet
- Mixing bowl
- Cutting board
- Chef's knife
- Measuring spoon
- Measuring cup
- Wooden spoon
- Slotted spoon
- Plate
- Serving platter
- Stove
- Rice cooker
- Colander
- Saucepan
- Kitchen timer
- Spatula
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)
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