Recipe: Vegetarian kung pao cauliflower
How to Make:
- Place cauliflower florets in a large microwave-safe bowl. Add 1 tablespoon water. Cover loosely with plastic wrap. Microwave on HIGH (100%) for 4 minutes or until just tender. Drain well.
- Finely chop 2 chillies. Place corn our in a large bowl. Gradually stir in stock, sauces, shao hsing and chopped chilli. Add cauli ower. Toss to coat.
- Heat a wok over medium-low heat. Add oil. Swirl to coat. Add remaining chillies. Cook for 3 to 4 minutes or until fragrant and beginning to char. Using tongs, carefully transfer to paper towel to drain.
- Increase heat to medium-high. Using tongs and reserving sauce mixture, add cauli ower to wok. Add capsicum. Stir-fry for 2 to 3 minutes or until beginning to char. Add garlic, ginger, peppercorns and white part of onion. Stir-fry for 1 minute or until fragrant. Add sauce mixture. Stir-fry for 2 minutes or until sauce bubbles and slightly thickens. Serve with chillies and rice, sprinkled with peanuts and remaining onion.
Time for preparing:
15 min.
Servings:
4
Ingredients:
- 1 large cauliflower, cut into large florets
- 4 long red chillies
- 2 teaspoons cornflour
- 1/3 cup Massel vegetable liquid stock
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon shao hsing (Chinese rice wine)
- 2 tablespoons peanut oil
- 1 red capsicum, thinly sliced
- 2 garlic cloves, crushed
- 3cm piece fresh ginger, finely grated
- 1/2 teaspoon Szechuan peppercorns, crushed
- 4 green onions, thinly sliced
- Steamed jasmine rice, to serve
- 2 tablespoons unsalted roasted peanuts, chopped
