Kung Pao Cauliflower with Jasmine Rice
Stir-fry cauliflower with soy-vinegar-sugar sauce, cornflour slurry, and peanuts, served over jasmine rice cooked in salted water.
- 600 g cauliflower
- 150 g jasmine rice
- 60 g unsalted peanuts
- 4 pieces spring onions
- 3 pieces garlic cloves
- 15 g fresh ginger
- 6 pieces dried red chillies
- 40 ml soy sauce
- 20 ml rice vinegar
- 15 g brown sugar
- 15 g cornflour
- 40 ml vegetable oil
- 2 tsp sesame oil
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cook jasmine rice with 300ml water for 18 minutes
- Step 2
Cut cauliflower into bite-sized florets
- Step 3
Mince garlic and ginger, slice spring onions separating white and green parts
- Step 4
Mix soy sauce, rice vinegar, brown sugar, and 100ml water for sauce
- Step 5
Mix cornflour with 30ml cold water to make slurry
- Step 6
Heat vegetable oil in wok over high heat
- Step 7
Stir-fry cauliflower for 5-6 minutes until lightly charred and tender
- Step 8
Push cauliflower to one side, add peanuts and dried chillies to empty space
- Step 9
Cook for 1 minute until peanuts are golden
- Step 10
Add garlic, ginger, and white spring onions, stir-fry for 30 seconds
- Step 11
Pour in sauce mixture, bring to boil
- Step 12
Add cornflour slurry to thicken sauce
- Step 13
Drizzle with sesame oil and garnish with green spring onions
- Step 14
Serve immediately over jasmine rice
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