Cauliflower-Shiitake Stir-Fry with Numbing Chili Sauce

I grew up in Burma, which has a vast number of mushroom varieties, so we always had mushrooms on our plate. During my years as a professional chef, I’ve explored the mushroom cuisines of different cultures, but at home, I tend to cook them in a variety of Asian styles, as in this quick, very spicy recipe. You can use regular cauliflower or flowering cauliflower, which has a longer stem and smaller florets; both work. While I like to use 2 tablespoons of spicy fermented bean paste, it is hot