- 1/2 Cup chicken stock
- 2 Tablespoons soy sauce
- 2 Tablespoons Chinese red vinegar or rice vinegar
- 2 Tablespoons toban jan (chile bean sauce)
- 1 1/2 Teaspoon oyster sauce
- 1 1/2 Teaspoon honey
- 1/2 Teaspoon sambal oelek (Indonesian chile paste)
- 1 Pinch of kosher salt
- 1 1/2 Teaspoon cornstarch
- 3 Tablespoons grapeseed or vegetable oil
- 2 garlic cloves, minced
- 1 Teaspoon peeled and minced fresh ginger
- 1 head cauliflower, cut into bite-size florets
- 1/4 Cup panko
- 8 Ounces ground pork
- 10 fresh mint leaves, cut into thin shreds
Make the chile-garlic sauce: Stir the stock, soy sauce, vinegar, toban jan, oyster sauce, honey, sambal oelek, and salt together in a medium bowl. Sprinkle the cornstarch over 1 tbsp water in a small custard cup or ramekin and stir to dissolve it.
Heat 1 tbsp of the oil in a medium 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 it 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.)
Bring a large pot of salted water to a boil over high heat. Add the cauliflower and cook it until it is just tender, 1 to 2 minutes.
Drain it in a colander and rinse it under cold running water. Transfer the cauliflower to a large bowl of iced water and let it cool completely. Drain it well and pat it dry with paper towels.
Heat a large wok or skillet over medium heat. Add the panko and cook, stirring occasionally, until it is toasted, about 1 minute. Transfer the panko to a plate.
Return the wok to medium-high heat. Add the remaining 2 table¬spoons 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 minutes. Stir in the chile sauce. Add the cauliflower and cook, stirring often, until the cauliflower is heated through and the sauce is thicker, about 2 minutes.
Transfer the mixture to a serving dish. Top it with the toasted panko and mint and serve it hot.