"Kung Pao" Pork Meatballs with Peppers, Peanuts & Cauliflower Rice

Directions

1. Preheat the oven to 425°F and line up your mise en place for a smooth workflow.
2. Grate the cauliflower or pulse it in a processor until it resembles rice; transfer to a medium bowl.
3. Toss the cauliflower with a little oil and salt, then spread it on a baking sheet in an even layer and start roasting.
4. Mince the ginger and add it to a bowl with the pork, bread crumbs, chili-garlic sauce, and salt; mix by hand until everything is well combined.
5. Shape the pork mix into small meatballs using a tablespoon for even portions and place them on a plate.
6. Heat a skillet over medium-high heat and after it’s hot, swirl in a bit of oil and add the meatballs; cook until browned on all sides and cooked through, 6–8 minutes, then transfer to a clean plate.
7. Meanwhile, trim and slice the red bell peppers and celery; add them to a bowl with sliced green onions and set aside.
8. Return the skillet to medium-high heat, add a bit more oil, and stir-fry the peppers, celery, water chestnuts, and peanuts until just tender, 3–4 minutes.
9. In a small bowl, whisk together water, vinegar, soy sauce, chili-garlic sauce, cornstarch, and sugar to make the sauce.
10. Return the meatballs to the skillet with the sauce; bring to a boil and simmer until the sauce thickens and the meatballs are warmed through, about 1 minute.
11. To serve, divide the cauliflower rice among plates, top with meatballs and vegetables, then spoon over the sauce and enjoy.