Kung Pao Cauliflower

Step 1 -Whisk together the sweet chili sauce, the soy sauce, the vinegar, and the sesame oil in a medium bowl.

Step 2 -Heat the vegetable oil in a large nonstick skillet over medium-high heat and add the scallion whites and the sliced jalapeños.

Step 3 -Cook and stir until the jalapeños are soft and the seeds start to turn golden-brown, about 3-4 minutes.

Step 4 -Add the ginger and stir until soft, about 1 minute.

Step 5 -Reduce the heat to medium and stir in the chili sauce mixture.

Step 6 -Bring the mixture to a boil and let cook until slightly thickened, about 1-2 minutes, then set aside and keep warm.

Step 7 -Fill a large heavy-bottom pot, fitted with a deep fry thermometer, with 2-inches of vegetable oil and heat the oil to 350 degrees F over medium-high heat.

Step 8 -Set a wire rack in a rimmed baking sheet.

Step 9 -In a medium bowl, whisk together the eggs, the cornstarch, and 1 tablespoon of the water.

Step 10 -Fold in the cauliflower until well-coated in the batter.

Step 11 -Add 1/3 of the cauliflower to the oil with a slotted spoon and fry, stirring and adjusting the heat to maintain the temperature as needed until golden, crispy and tender on the inside, about 6 minutes.

Step 12 -Transfer the cauliflower with a slotted spoon to the wire rack and sprinkle it with the salt, to taste.

Step 13 -Fry the remaining cauliflower in two batches, making sure the temperature of the oil comes back to 350 degrees F between each batch.

Step 14 -Add the fried cauliflower, 1/2 teaspoon of the salt, and the pepper to the sauce, and gently toss to coat well.

Step 15 -Transfer the cauliflower to a serving platter and sprinkle with the cilantro, the peanuts, and the scallion greens.

Step 16 -Serve.