Vegan kung pao cauliflower

2 tablespoons Shaoxing-Reiswein

2 tablespoons dark soy sauce divided

1 tablespoon cornflour

2 tablespoons sherry vinegar

2 tablespoons Hoisin sauce

2 teaspoons coconut sugar

1,5 teaspoons sesame oil toasted

3 tablespoons vegetable stock

1 medium cauliflower approx. 750-800 g

2 tablespoons sunflower oil divided

0,5 red pepper cored, seeded and sliced

2 green chillies seeded and finely sliced

2 red chillies

1 teaspoon Szechuan peppercorns

1 tablespoon fresh minced ginger peeled

3 minced garlic cloves

white rice cooked, to serve

2 - 3 tablespoons salted peanut kernels crushed

2 spring onions julienned on the bias

salt

freshly ground black peppercorns