Plenty of flavour and comfort in such a lite dish!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
25 min
Plenty of flavour and comfort in such a lite dish!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
Ingredients
Allergens
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)
/
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*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 Prep
Grate cauliflower with a box grater, or mince the florets to small crumbs with a sharp knife. Clean and slice mushrooms. Separate broccoli to small florets. Cut bell pepper to thin strips. Peel and cut carrot to thin sticks. Peel and mince garlic cloves. Peel and grate ginger
2 Fry
Fry the cauliflower “rice”. Heat oil in a pan over high heat. Add cauliflower crumbs for 5 minutes until browned a bit. Season with salt and black pepper. Keep warm under lid while you prepare the stir-fry.
3 Combine
In a small bowl, combine hoisin sauce, sesame oil, soy sauce, rice vinegar, chilli flakes, sesame seeds, and cashews. Pour in the pan, and simmer, stirring, for 1–2 minutes.
4 Fry veggies
In another, larger pan, heat oil over high heat. Fry mushrooms for 3 minutes. Add broccoli, bell pepper, and carrot, and fry for 3 minutes. Add garlic and ginger, fry for 1 minute. Pour the sauce in the pan and mix. Serve with cauliflower rice and lime wedges. Garnish with chopped coriander.