📖 Instructions

1. Get your wok (or large skillet) screaming hot. A little smoke is okay! This is key to getting that perfect stir-fry texture.
2. Drizzle 1 tablespoon of sesame oil into the wok. It should shimmer almost immediately. If not, your wok ain't hot enough. Wait like one or two minutes and try again.
3. Add the cauliflower florets (about 1 pound). Stir-fry for 5-7 minutes, until they're lightly browned and slightly tender. Don't overcrowd the wok – cook in batches if needed. Seriously! This will keep them from steaming instead of browning.
4. Toss in the diced bell peppers (1 red, 1 yellow) and sliced onion (1 medium). Stir-fry for another 3-5 minutes, until they're crisp-tender. I like mine with a lil' bit of bite, but cook 'em longer if you prefer 'em softer.
5. Now for the magic tamarind sauce! In a small bowl, whisk together 2 tablespoons of tamarind paste, 2 tablespoons of soy sauce (or tamari for gluten-free), 1 tablespoon of rice vinegar, 1 tablespoon of honey (or maple syrup for vegan), 1 teaspoon of grated ginger, and 1 clove of minced garlic.
6. Pour the tamarind sauce over the vegetables. Stir-fry for 2-3 minutes, until everything is evenly coated and the sauce has thickened slightly. The aroma should be making your mouth water by now.
7. Stir in a handful of chopped cilantro and a sprinkle of sesame seeds. These add a nice pop of freshness and flavor.
8. Serve immediately over cooked rice or quinoa. For an extra touch, garnish with more cilantro, sesame seeds, and a squeeze of lime juice. Its really good! Enjoy and share pictures with family and friends.