- Total: 16 min
- Active: 16 min
- Yield:2 servings
3 tablespoons peanut oil
6 small dried hot chile peppers
1 head cauliflower, cut into small florets
1 zucchini, cut into small cubes
1 red bell pepper, chopped
1 green bell pepper, chopped
6 scallions, sliced, whites and greens separated
1/3 cup low-sodium soy sauce, plus more if needed
2 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon chili paste, plus more if needed
1 tablespoon grated ginger
1 teaspoon sesame oil
3 cloves garlic, minced
1 lime, zested and juiced
1 1/2 tablespoons cornstarch
1/2 cup shelled peanuts
- Heat the peanut oil in a large cast-iron skillet over medium-high to high heat. Add the chile peppers, cauliflower, zucchini, bell peppers and scallion whites. Cook, stirring, until the cauliflower has softened slightly and begins to char, about 5 minutes.
- While the vegetables are cooking, stir together the soy sauce, rice wine vinegar, honey, chili paste, ginger, sesame oil, garlic and lime zest and juice in a small pitcher. Whisk in the cornstarch until completely dissolved.
- Reduce the heat to low and add the sauce. Cook, stirring continuously, until everything is coated in the sauce and the cauliflower is cooked through, 1 to 2 minutes, adding up to 1/4 cup water if it looks dry. Add the peanuts and toss to coat. Taste and add more chili paste or soy as desired. Serve hot in a bowl, garnished with the reserved scallion greens.
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