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Serves 2
Note: For best results, use day-old cooked rice. Alternatively, cook rice in the morning, spread in a thin layer on a couple large plates, and place in the refrigerator uncovered for four hours. Proceed as directed. For the cauliflower steaks, it works best if you take a slice directly through the core so that all the florets remain attached. If they fall apart, don't worry—the flavor will still be the same. Any small bits of cauliflower florets that fall off can be cooked with the shredded brussels sprouts
Special equipment: Wok
2 tablespoons Shaoxing wine or sherry
2 teaspoons soy sauce, divided
2 teaspoons chili bean paste, divided (optional)
2 tablespoons vegetable oil, divided
Two 1/2-inch thick slabs of cauliflower (see note)
1 teaspoon toasted sesame seed oil
1 cup finely shredded brussels sprouts (about 8 sprouts)
3 cups cooked day-old white or brown rice
4 scallions, finely sliced
Kosher salt
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