This Stir-Fried Cauliflower with Chile-Garlic Sauce is a spicy and slightly acidic veggie-forward stir-fry with some added protein from ground pork. It's finished with lightly toasted crispy panko bread crumbs and sliced scallions for a pop of color. Serve it with plain steamed rice to soak up the delicious and flavorful sauce!
Make the chile-garlic sauce: stir the stock, soy sauce, vinegar, chile bean sauce, oyster sauce, honey, sriracha, and salt together in a small bowl. Then, sprinkle the cornstarch over 1 tablespoon water in a small cup or ramekin and stir to dissolve it.
Heat 1 tablespoon oil in a small saucepan over medium heat. Add the garlic and ginger and cook just until they are browned, about 30 seconds. Stir in the stock mixture and bring to a simmer.
Mix the cornstarch mixture to recombine, and stir it into the sauce. Cook until the sauce is thickened, about 1 minute. Remove it from the heat. (The chile sauce can be cooled, covered, and refrigerated for up to 5 days.)
Prepare the cauliflower: Bring a large pot of salted water to a boil over high heat. Add the cauliflower and cook it until it is just tender, 2 to 3 minutes. Drain it in a colander and rinse it under cold running water. Let it cool completely, then pat it dry with paper towels. (The cauliflower can be blanched and then refrigerated in a covered container for up to 2 days.)
Finish the stir-fry: Heat a large wok or non-stick skillet over medium heat. Add the panko and cook, stirring occasionally, until it is toasted, about 2 to 3 minutes. Transfer the panko to a plate or small bowl.
Return the wok to medium-high heat. Add the remaining 2 tablespoons of oil and heat until it is hot but not smoking. Add the pork and cook, stirring often and breaking up the meat with the side of a wooden spoon, until the pork is browned, about 3 to 5 minutes.
Stir in the chile sauce. Add the cauliflower and cook, stirring often, until the cauliflower is heated through, about 2 to 3 minutes.
Transfer the mixture to a serving dish. Top it with the toasted panko and scallion (if desired). Serve hot with rice for soaking up the delicious sauce.