Kung pao crispy cauliflower

Vegan kung pao crispy cauliflower with veg fried rice

Sriracha-spiced cauliflower and veggie rice, enriched with soy sauce, peanuts and crunchy pak choi

By , 30 August 2019

(4 votes)

Vegan kung pao crispy cauliflower with veg fried rice
  • 40 Mins

  • Serves: 4

Nutritional Info
Each 586g serving contains
  • Energy

    1814KJ

    434KCAL

    22%
  • Fat

    10.5g

    low

    15%
  • Saturates

    1.8g

    low

    9%
  • Sugars

    18.2g

    low

    20%
  • Salt

    1.17g

    low

    20%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 310kJ/74kcal.
Ingredients
  • 1 large Grower's Selection Cauliflower, cut into florets
  • 1tbsp rapeseed oil
  • 1 onion, sliced
  • 2 cloves garlic, sliced
  • 1 carrot, peeled and diced
  • 2tbsp sriracha hot sauce
  • 1tsp tomato purée
  • 1tbsp rice vinegar
  • 1tbsp soft brown sugar
  • 1 reduced-salt stock cube, made up to 200ml
  • 2tsp cornflour
  • 200g pak choi, leaves separated
  • 225g tin Asda Bamboo Shoots, drained
  • 2 spring onions, sliced
  • 300g Frozen for Freshness Mixed Vegetables
  • 2 x 250g packs Asda Long Grain Micro Rice
  • 2tsp reduced-salt soy sauce
  • 30g unsalted peanuts, chopped
  • 10g coriander, roughly chopped
  • Red chilli, sliced, to serve
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Toss the cauliflower in 1tsp of the oil to coat, then spread out on a large baking tray. Roast for 25-30 mins, until crisp and browned.

  • For the kung pao sauce, heat 1tsp of the oil in a large pan. Cook the onion, garlic and carrot over a medium heat for 5-6 mins, until starting to colour. Stir in the sriracha, tomato purée, rice vinegar, sugar and stock, then bring to a simmer. Stir in 1tbsp cold water into the cornflour and add to the pan.

  • Add the pak choi and bamboo shoots and bring back to a simmer, stirring regularly. Cook for 8-10 mins, until the sauce has thickened.

  • Meanwhile, for the fried rice, heat the rest of the oil in a large frying pan. Cook the spring onions and frozen mixed vegetables for 3-4 mins, until heated through. Heat the rice according to the pack instructions and tip into the pan with the vegetables. Stir through the soy sauce and cook for 2 mins.

  • Stir the roasted cauliflower into the kung pao sauce. Divide the rice between 4 plates and top with the kung pao cauliflower. Sprinkle with the chopped peanuts, coriander and red chilli, to serve.