2.5 tsp red pepper flakes (start with 1.5 and add the extra if not spicy enough)
1 cup brown sugar
4 tsp Mirin
4 tsp Soy Sauce, plus extra for marinating cauliflower
4 tsp Rice Vinegar
1/2 Ketchup
2 carrots, cut on a bias
2 celery stalks, but on a bias
Instructions:
Cut cauliflower into florets and toss lightly in salt, pepper, and soy sauce (not
enough to pool at the bottom of the bowl). Allow to sit for 1/2 hour
Mix the ginger, red pepper flakes, brown sugar, mirin, soy sauce, rice vinegar,
and ketchup in a bowl and set aside.
Once cauliflower is marinated, add corn starch to bowl and toss. Then fry
cauliflower until just crispy and remove from oil. Once all cauliflower has
been fried once, fry again and allow to drain on a paper towel.
In the meantime, saute garlic in the a wok. Add carrots and celery along with
some salt and pepper. Saute until veggies are tender. Add sauce and cook until
heated through and glossy. Toss in cauliflower.