Serves 2

Adapted from The Staub Cookbook

• 5 tablespoons soy sauce

• 3 tablespoons Shaoxing wine

• 1 tablespoons hoisin sauce

• 1 tablespoon sesame seed oil

• 2 teaspoons sugar

• 4 tablespoons vegetable oil

• 1 large head of cauliflower, stem removed and cut into small florets

• 2-4 dried red chilis

• 2-3 cloves garlic, minced

• ½ cup green onions, thinly sliced (plus more for garnish)

• 2-3 tablespoon ginger, minced or grated

• ¼ cup roasted unsalted peanuts

• Cilantro (for garnish)

1. In a medium bowl, combine 3 tablespoons of soy sauce and 2 tablespoons Shaoxing wine. Slowly whisk in the cornstarch until it’s completely dissolved. Set aside.

2. In a small bowl, combine the remaining 2 tablespoons of soy sauce, the remaining 1 tablespoon of Shaoxing wine, hoisin sauce, sesame seed oil, and sugar. Whisk everything together until well blended. Set aside.

3. Heat a large wok or frying pan over medium-high heat. Add in 2 tablespoons of vegetable oil and let it get hot. Once the oil starts to shimmer, add in the cauliflower and cook until it starts to brown and soften, about 5-7 minutes. Move the cauliflower around occasionally to allow as many sides as possible to brown, but don’t over mix.

4. Remove the cauliflower from the pan and add it to the bowl with the cornstarch mixture. Mix up with the cauliflower until everything is fully coated with the sauce.

5. Add the remaining 2 tablespoons of vegetable oil to the pan and let it get hot. Once hot, add the chilis and fry them until fragrant, about 1 minute. Be vigilant not to overfry them or they’ll burn and impart that flavor to the oil. Remove the chilis and discard.

6. Drain the excess sauce from the bowl with the cauliflower and pour the cauliflower back into the pan. Let the cauliflower cook until fork-tender and has browned further, about 5-7 minutes, stirring occasionally.

7. Add the garlic, green onions, ginger, and peanuts to the pan and cook until fragrant, stirring constantly, about 1 minute. Again, be vigilant as you don’t want the garlic and ginger to burn.

8. Remove the pan from the heat and drizzle the soy sauce mixture over top of everything. Garnish with additional green onions and cilantro.

9. Enjoy!