1tablespooncornstarch dissolved in 1 tablespoon water
For the Kung Pao sauce:
2tablespooncornstarch dissolved in 2 tablespoon water
sesame oil,for skillet
6-8sichuan peppers,(not szechuan)
¼cupsliced green onion
sliced green onions,for garnish
In a medium bowl, whisk together marinade ingredients: cornstarch in water, soy sauce, rice vinegar. Then coat cauliflower florets in it. Set aside for 10 minutes, turning or tossing every few minutes.
In a separate medium sized bowl, whisk together sauce ingredients: soy sauce, rice vinegar, sugar, cornstarch, garlic, and sesame oil. Set aside.
Heat a little sesame oil in a large skillet over medium heat with szechuan peppers, stirring frequently, until edges begin to darken. Add in additional green onion, ginger, and garlic, and continue to cook another 5 minutes.
Add in cauliflower and sauce, stir, and cook covered for 10 minutes. You may need to reduce heat to medium-low if your stove runs hot.
Uncover, add in peanuts, stir, and cook until cauliflower is soft and sauce is thick.
Serve over a bed of rice and sprinkled with green onions and peanuts.