Spicy Cauliflower Kung Pao
with Peanuts
Be mesmerised by cauliflower! This cruciferous vegetable is so versatile that it can easily play the leading role in Kung Pao, a Chinese dish which originated in the Sichuan province.
Cals 677 · Prot 18 · Carbs 126 · Fat 19
Vegan
30 min
Be mesmerised by cauliflower! This cruciferous vegetable is so versatile that it can easily play the leading role in Kung Pao, a Chinese dish which originated in the Sichuan province.
Cals 677 · Prot 18 · Carbs 126 · Fat 19
Vegan
Ingredients
Cauliflower
Cauliflower florets
225 Grams
Vegetable oil
1 Tbsp
Sweet soy sauce
9*10*11*14*
15 ML
Rice vinegar
15 ML
Corn starch
10 Grams
Stir-fry
Carrot
1 Piece
Red pepper
1 Piece
Ginger
30 Grams
Spring onion
40 Grams
Large red chilli
1 Piece
Fresh chives
15 Grams
Garlic paste
10 Grams
Chilli flakes
2 Grams
Hoisin sauce
3*9*10*
30 Grams
Soy sauce
9*10*11*
20 ML
Sesame oil
3*
15 ML
Water
75 ML
Brown sugar
10 Grams
Black Ground Pepper
0.5 Tsp
Unsalted peanuts
1*
40 Grams
Vegetable oil
1 Tbsp
Rice
Jasmine rice
150 Grams
Salt
0.5 Tsp
Water
300 ML
Allergens
*9 Soya, *10 Wheat, *11 Gluten, *14 Sulphur Dioxide, *3 Sesame Seeds, *1 Peanuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2833 / 677 |
| Fats (g) | 18.7 |
| of which saturated (g) | 11.2 |
| Carbohydrates (g) | 126 |
| of which sugars (g) | 29.7 |
| Fibers (g) | 11.4 |
| Proteins (g) | 17.9 |
| Salt (g) | 3.8 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Bake cauliflower
- Preheat the oven to 200°C/180°C fan.
- Transfer the cauliflower onto a lined baking tray.
- Drizzle with oil, and bake for 10 min.
- Meanwhile, combine the sweet soy sauce, rice vinegar and 1 tsp of corn starch in a small bowl.
- Once the cauliflower has baked for 10 min, drizzle the sauce over it and toss.
- Continue baking for 5 min further.
2 Boil rice
- Meanwhile, rinse the rice.
- Add the rice, a pinch of salt and the measured water to a pot with a lid.
- Bring to a boil over a high heat.
- Once boiling, reduce the heat to low and cover,
- Cook for 10-12 min or until the water is absorbed and the rice is cooked.
- Once cooked, remove the pot from the heat.
- Keep covered until serving.
3 Prep veg and sauce
- Meanwhile, peel the carrot.
- Halve lengthwise and chop the halves diagonally to thin slices.
- Deseed and chop the red pepper.
- Peel and grate the fresh ginger.
- Slice the spring onion and the red chilli (spicy!).
- Finely chop the chives.
- In a bowl, combine the ginger, garlic paste, a pinch of chilli flakes (spicy!), hoisin sauce, soy sauce, sesame oil, measured water, sugar, black pepper and 1 tsp of corn starch.
- Mix well.
- Set the stir-fry sauce aside.
4 Toast peanuts
- Heat a large pan (without oil) over medium heat.
- Once hot, add the peanuts, and toast for 2 min, stirring, until lightly browned.
- Transfer to a plate. Set aside.
- Reserve the pan.
Tip! Toasting the nuts in a dry pan intensifies their flavour.
5 Stir-fry
- Return the reserved pan to medium-high heat with a drizzle of oil.
- Add the carrot, red pepper, half of the spring onion and half of the red chilli (spicy!).
- Stir-fry for 1 min.
- Add the stir-fry sauce and half of the chopped chives. Stir-fry for 1 min further.
- Add the baked cauliflower with its marinade, and the toasted peanuts.
- Toss well to coat.
Tip! Use your largest pan (or wok) to make it easier and quicker to stir-fry all the ingredients together.
6 Serve
- Serve the Cauliflower Kung Pao with Peanuts on the jasmine rice.
- Garnish with the remaining spring onion, red chilli (spicy!) and chives.
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