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.
77 Reviews
Cals 699 · Prot 19 · Carbs 127 · Fat 20
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.
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)
2922 / 699
Fats (g)
19.7
of which saturated (g)
3.1
Carbohydrates (g)
127
of which sugars (g)
32.5
Fibers (g)
11.6
Proteins (g)
19.2
Salt (g)
7.6
*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.
Roughly chop the cauliflower into small florets.
Halve any bigger florets.
Transfer the cauliflower onto a lined baking tray.
Drizzle with oil, and bake for 10 min.
Meanwhile, combine the sweetsoysauce, ricevinegar and 1 tsp of cornstarch 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 measuredwater 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 redpepper.
Peel and grate the freshginger.
Slice the springonion and the redchilli(spicy!).
Finely chop the chives.
In a bowl, combine the ginger, garlicpaste, chilliflakes(spicy!), hoisinsauce, soysauce, sesameoil, measuredwater, sugar, blackpepper and 1 tsp of cornstarch.
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, redpepper, half of the springonion and half of the redchilli(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 jasminerice.
Garnish with the remaining springonion, redchilli(spicy!) and chives.
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