Ingredients
1 medium head cauliflower (2 pounds)
1 red bell pepper
1 orange bell pepper
1 medium white onion
3 green onions
3 tablespoons rice vinegar*
¼ cup soy sauce (or tamari or coconut aminos)
1 tablespoon light miso
½ tablespoon gochujang (optional)
2 tablespoons sugar (or maple syrup)
2 tablespoons sesame oil (regular, not toasted)
1 teaspoon cornstarch (or arrowroot powder)
3 tablespoons neutral oil for stir frying, divided
Instructions
Chop the cauliflower into small florets. Thinly slice the bell peppers. Thinly slice the white onion. Thinly slice the green onion.
In a medium bowl, whisk together rice vinegar, soy sauce, miso, gochujang, sugar, sesame oil, and cornstarch (or make the Go To Stir Fry Sauce).
In large skillet, heat 2 tablespoons neutral oil over medium high heat. Add the cauliflower and a pinch of salt and cook unstirring, for 3 to 4 minutes until charred. Flip the florets and continue cooking for 2 minutes.
Add the bell peppers, white onion, a pinch of salt and the remaining 1 tablespoon oil and cook 4 to 6 minutes until tender.
Turn off the heat. Pour in the sauce and add the green onions. Stir until the sauce coats everything and thickens. Serve immediately.