Cauliflower "Kongbao"

Ingredients:

• 1 head of cauliflower, cut into small florets
• 1 zucchini, cut into small cups
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 3 tbsp. l. peanut butter
• 6 small hot peppers
• 6 green onions, chopped, white parts separated from green parts
• 1/3 cup lightly salted soy sauce + more as needed
• 2 tbsp. l. rice vinegar
• 1 tbsp. honey
• 1 tbsp chili paste + more as needed
• 1 tbsp. grated ginger
• 1 tsp. sesame oil
• 3 cloves garlic, crushed
• Zest and juice of 1 lime
• 1.5 tbsp cornstarch
• 0.5 cup peeled peanuts

Preparation:

1. Heat the peanut oil in a large cast-iron skillet over medium heat. Add the chili pepper, cauliflower, zucchini, bell pepper, and white part of the green onion. Cook, stirring, until the cauliflower softens and begins to brown, about 5 minutes.
2. While the vegetables are cooking, combine the soy sauce, rice vinegar, honey, in a small pitcher. chili paste, ginger, sesame oil, garlic, and lime zest and juice. Stir in cornstarch until completely dissolved.
3. Reduce heat to low and add the sauce. Cook, stirring constantly, until coated and the cauliflower is cooked through, 1-2 minutes, adding up to 1/4 cup water if the cauliflower looks dry. Add the peanuts and stir to coat. Taste and add more chili paste or soy sauce, if desired. Serve hot in a bowl, garnished with green onions.