Kung Pao Cauliflower

Instructions

1. 1

   Cut the cauliflower into bite-sized florets.

2. 2

   Heat the vegetable oil in a large pan over medium heat.

3. 3

   Add the garlic and ginger, sauté for about 1 minute until fragrant.

4. 4

   Add the dried red chilies and stir for another 30 seconds.

5. 5

   Add the cauliflower florets to the pan and stir-fry for about 5-7 minutes until they start to soften.

6. 6

   In a small bowl, mix together the soy sauce, rice vinegar, and hoisin sauce.

7. 7

   Pour the sauce over the cauliflower and stir well to coat.

8. 8

   Add the peanuts and continue to cook for another 2-3 minutes until the cauliflower is tender and the sauce has thickened.

9. 9

   Serve hot, garnished with additional peanuts if desired.