Instructions

• Prepare ingredients: cut 21 oz cauliflower into bite-sized florets; trim and cut 5 oz green beans into 1-inch pieces; peel and slice 1 onion; mince 2 cloves garlic; drain and rinse 1 cup canned chickpeas; measure 1/3 cup dry roasted peanuts and set aside; have 2 Tbsp vegetable oil, 4 Tbsp soy sauce (or tamari), 2 Tbsp cane sugar (or vegan honey), ½ cup vegetable broth, 1 Tbsp rice vinegar, 2 Tbsp corn starch, ½ tsp ginger powder, ⅛ tsp hot chili powder or flakes, and salt and pepper ready.
• Make the sauce: in a small bowl whisk together 4 Tbsp soy sauce, 2 Tbsp cane sugar (or vegan honey), 1 Tbsp rice vinegar, ½ cup vegetable broth, 2 Tbsp corn starch, and ½ tsp ginger powder until the cornstarch is fully dissolved and the mixture is smooth.
• Blanch the green beans: bring a pot of water to a boil, add the cut green beans, and cook 3–4 minutes until tender-crisp; drain and set aside.
• Heat the pan: place a wok or large frying pan over medium heat and add 2 Tbsp vegetable oil.
• Cook aromatics: add the sliced onion, minced garlic, and ⅛ tsp hot chili powder (or flakes) to the hot oil and cook, stirring, 1–2 minutes until the onion begins to soften and the garlic is fragrant.
• Add cauliflower: add the cauliflower florets to the pan, season with salt and pepper to taste, and cook 5–6 minutes, stirring occasionally, until the cauliflower is browned in places and tender-crisp.
• Thicken with sauce: raise the heat to medium-high, stir the sauce briefly (the cornstarch may settle), pour the sauce into the pan, and cook 3–4 minutes, stirring frequently, until the sauce thickens and coats the cauliflower.
• Finish the dish: return the blanched green beans to the pan and add the drained chickpeas and 1/3 cup dry roasted peanuts; stir and cook 1–2 more minutes until everything is heated through and coated with sauce.
• Serve: taste and adjust salt and pepper as needed, then remove from heat and serve.