My Kung Pao Cauliflower

This modified version of Kung Pao chicken is also nut-free.

2 lbs cauliflower florets

1 tablespoon dark soy sauce

1 tablespoon soy sauce

1 tablespoon Chinese black vinegar

1/4 cup water

6 dried chiles de arbol

3/4 teaspoon Sichuan peppercorns, crushed with a mortar and pestle

1 inch ginger, peeled and thinly sliced

3 garlic cloves, grated

2 scallions, sliced into coins, whites/light greens and dark greens separated

2 tablespoons neutral oil such as grapeseed

1/2 teaspoon salt

Prepare all ingredients aheaad so you are ready to stir fry:

1. Place cauliflower in a bowl.

2. Combine dark soy sauce, soy sauce, black vinegar and water.

3. Combine chiles de arbol and Sichuan peppercorns.

4. Combine ginger, garlic and whites/light green slices of scallions.

5. Set aside scallion greens.

Heat wok on high for 5 minutes. Add 2 tablespoons of grapeseed oil and swirl. Add cauliflower and salt and cook for one minute. Cover and cook, stirring occasionally, for 6 more minutes until crisp tender.

Add chiles de arbol and Sichuan peppercorns and toss for 1 minute.

Add ginger, garlic and scallion whites/light greens and toss for 30 seconds.

Add soy sauce mixture and cook until somewhat absorbed.

Top with scallion greens and serve. I like to serve with jasmin rice.