1large head of cauliflower,broken up into bite sized florets
1teaspoonsalt
1teaspooncornstarch
1teaspoonsoy sauce
1large carrot,diced
1stalk celery,diced
¼cupcooking oil,(I use grape-seed)
3tbspChinese oyster sauce
1tbspsugar
½tspsesame oil
1tspSichuan hot pepper paste,(optional)
½cuproasted unsalted peanuts
Rice
Instructions
Heat a large pot of water up to a boil. Set a colander in the sink with a few ice cubes in the bottom Add in the cauliflower florets to the pot of boiling water and blanch for 3 minutes. Then, transfer the cauliflower to the colander with ice to cool.
Once cauliflower is cool remove the ice and in a medium bowl, combine the cauliflower with the salt, cornstarch, and soy sauce. Mix thoroughly and let sit a few minutes. Meanwhile, dice the celery and carrot.
Heat cooking oil in wok or large skillet over med/ high heat till oil begins to ripple or shimmer. Add cauliflower and stir-fry 2-3 minutes.
Add carrots and celery and stir-fry 1-2 minutes till just beginning to turn tender-crisp. Add oyster sauce, sugar, sesame oil, and hot pepper paste (if you want the dish to be spicy). Add a little water to thin sauce if desired.