| Level: | Easy |
| Total: | 16 min |
| Active: | 16 min |
| Yield: | 2 servings |
| Level: | Easy |
| Total: | 16 min |
| Active: | 16 min |
| Yield: | 2 servings |
Ingredients
- 3 tablespoons peanut oil
- 6 small dried hot chile peppers
- 1 head cauliflower, cut into small florets
- 1 zucchini, cut into small cubes
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 6 scallions, sliced, whites and greens separated
- 1/3 cup low-sodium soy sauce, plus more if needed
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey
- 1 tablespoon chili paste, plus more if needed
- 1 tablespoon grated ginger
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- 1 lime, zested and juiced
- 1 1/2 tablespoons cornstarch
- 1/2 cup shelled peanuts
Instructions
- Heat the peanut oil in a large cast-iron skillet over medium-high to high heat. Add the chile peppers, cauliflower, zucchini, bell peppers and scallion whites. Cook, stirring, until the cauliflower has softened slightly and begins to char, about 5 minutes.
- While the vegetables are cooking, stir together the soy sauce, rice wine vinegar, honey, chili paste, ginger, sesame oil, garlic and lime zest and juice in a small pitcher. Whisk in the cornstarch until completely dissolved.
- Reduce the heat to low and add the sauce. Cook, stirring continuously, until everything is coated in the sauce and the cauliflower is cooked through, 1 to 2 minutes, adding up to 1/4 cup water if it looks dry. Add the peanuts and toss to coat. Taste and add more chili paste or soy as desired. Serve hot in a bowl, garnished with the reserved scallion greens.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 676 |
| Total Fat | 43 g |
| Saturated Fat | 7 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 16 g |
| Sugar | 29 g |
| Protein | 24 g |
| Cholesterol | 0 mg |
| Sodium | 1649 mg |
| Serving Size | 1 of 2 servings |
| Calories | 676 |
| Total Fat | 43 g |
| Saturated Fat | 7 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 16 g |
| Sugar | 29 g |
| Protein | 24 g |
| Cholesterol | 0 mg |
| Sodium | 1649 mg |
Reviews
This is very good. I substituted a chopped jalapeño in lieu of the chili peppers for the heat.
This is a fantastic recipe and I make it quite often (hello Meatless Monday!). I make it exactly how it’s written, however, I don’t zest the line due to pure laziness 🙂 Definitely give this recipe a try!
I agree with the girl who said why would you cook something so spicy for a pregnant woman.
Made with less lime juice than recipe called for and added more red curry at the end. It turned out very nicely, indeed. Vegetables were fork tender and just right. Liked the sauce. Thought about serving it over rice, but didn’t. It held up beautifully on its own.
Finally made this and loved it. Full of flavor. Prep the veggies, make the sauce right before starting to cook and the recipe goes together quickly. I used 1/2 tsp red pepper flakes, should have maybe used a pinch more. Next time I’ll use little less honey. Per reviews I used 1/2 lime & zest and did not experience overbearing lime taste. With all the veggies I thought Wow, this is going to serve more than 2, but veggies cook down and gives you 2 nice medium size servings. Will definitely make again.
This was really delish— didn’t miss the chix- used cashews instead of peanuts and skipped the lime that is turning up in so many recipes- I don’t like it.
I will definitely make this recipe.
Excellent recipe! Did not make any changes. Made grilled chicken breast to go with for my husband. The leftovers make a great lunch. Will make this again.
So flavorful, I love making recipes like this were I end up with a pot full of veggies
DELISH!!! I couldn’t wait to review this! I’m honestly not a huge fan of Rae’s recipes – but had to try this! Omg!!! I used garlic chili sauce (doubled) instead of chili paste and forgot to add the ginger! And it was insanely good!!! Can’t wait to make it again!!!