For the Numbing Chili Sauce:

• 1/4 cup vegetable stock or water
• 2 tablespoons Shaoxing wine or dry sherry
• 1 tablespoon tamari or soy sauce
• 2 tablespoons Doubanjiang (spicy fermented bean paste) or less as desired
• 2 teaspoons cornstarch

For the Cauliflower Stir Fry:

• 2 tablespoons cooking oil such as sesame oil or avocado oil
• 1 medium head (about 1 1/4 pound) cauliflower, cut into bite-sized florets and rinsed
• 1 cup yellow onion, sliced
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 2 teaspoons Szechuan peppercorns (numbing peppers) or 1 teaspoon ground Szechuan peppercorns
• 1/4 pound shiitake mushrooms, sliced
• Chopped green onions for garnish