January 2021

12 13 Ingredients • 1/4 cup sweet chili sauce • 1 tablespoon low sodium soy sauce • 1 tablespoon white wine vinegar • 1 teaspoon toasted sesame oil • 2 tablespoons vegetable oil, plus more for frying • 3 scallions, thinly sliced, white and green parts separated • 1 medium jalapeño, thinly sliced • 1 medium head cauliflower (about 2 poun - ds), cut into florets (6 to 7 cups) • One 1-inch piece ginger, minced • 2 large eggs • 3/4 cup cornstarch • Kosher salt and freshly ground black pep- per • 1/4 cup fresh cilantro leaves, chopped • 1 tablespoon roasted and salted peanuts, roughly chopped Directions Special equipment: a deep fry thermometer 1. Whisk together the sweet chili sauce, soy sauce, vine- gar and sesame oil in a medium bowl. 2. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the scallion whites and jala- peños and cook, stirring, until the jalapeños are soft and the seeds start to turn golden brown, 3 to 4 minu- tes. Add the ginger and cook, stirring, until soft, about 1 minute. Reduce the heat to medium and stir in the chili sauce mixture. Bring a boil and let cook until slightly thickened, 1 to 2 minutes. Set aside and keep warm. 3. Fill a large heavy-bottom pot, fitted with a deep fry ther - mometer, with 2-inches of oil and heat the oil to 350 degrees F over medium-high heat. Set a wire rack in a rimmed baking sheet. 4. Whisk together the eggs, cornstarch and 1 tablespoon water in a medium bowl. Fold in the cauliflower until well coated in the batter. Add one-third of the cauliflo - wer to the oil with a slotted spoon and fry, stirring as needed and adjusting the heat to maintain temperatu- re, until golden, crispy and tender on the inside, about 6 minutes. Remove the cauliflower with the slotted spoon and transfer to the rack. Sprinkle with salt. Fry the remaining cauliflower, in 2 more batches, making sure the temperature of the oil comes back to 350 de- grees F between each batch. 5. Add the fried cauliflower, 1/2 teaspoon salt and a few grinds of pepper to the sauce and gently toss to coat well. Transfer to a serving platter and sprinkle with ci- lantro, peanuts and the reserved scallion greens. Kung Pao Cauliflower