2 medium bell peppers, cut into thin strips

1/2 medium yellow onion, thinly sliced

2 teaspoons minced peeled fresh ginger

1/2 cup roasted peanuts

2 medium scallions, thinly sliced

Steamed rice, for serving (optional)

Make the sauce: Place all the sauce ingredients in a small bowl and stir until the cornstarch is dissolved; set aside.

Make the stir-fry: Heat 1 tablespoon of the oil in a 14-inch flat-bottomed wok or large frying pan over medium-high heat until shimmering. Add the cauliflower, season with salt, and spread into an even layer. Cook undisturbed for 1 minute. Stir, spread out the cauliflower again, and cook until starting to brown around the edges, about 1 minute. Add the water, cover, and cook, stirring every minute or so, until the cauliflower is crisp-tender, 4 to 5 minutes. Transfer the cauliflower to a large plate.

Heat the remaining 1 tablespoon oil in the pan until shimmering. Add the bell peppers, onion, and ginger, season with salt, and stir-fry until crisp-tender, 2 to 3 minutes.

Return the cauliflower to the pan. Whisk the reserved sauce to recombine and add to the pan. Cook, tossing constantly, until the sauce thickens and coats the vegetables, 1 to 2 minutes. Sprinkle with the peanuts and scallions and serve with steamed rice.

Recipe notes: Leftovers can be stored in an airtight container in the refrigerator for up to five days.

(Christine Gallary is the food editor-at-large for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)