Kung pao cauliflower & prawn stir-fry served with chopsticks

Kung pao cauliflower & prawn stir-fry

  • Rating: 4 out of 5.10 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 1

Rustle up this prawn and cauliflower stir fry in just 25 minutes. You can easily make it vegan if preferred – simply omit the prawns and double up on the veg

Nutrition: Per serving
NutrientUnit
kcal346
fat20g
saturates2g
carbs23g
sugars16g
fibre4g
protein17g
salt2g
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Ingredients

Method

  • STEP 1

    Heat the grill to high. Toss the cauliflower on a tray with ½ tbsp of the oil and grill for 15-20 mins or until tender and golden around the edges.

  • STEP 2

    When the cauli is done, heat the remaining oil in a small saucepan or wok. Tip in the garlic, chilli and ginger, and cook for 1 min. Raise the heat, add the prawns and fry for 1 min. Splash in the vinegar and hoisin, let it bubble, then toss the cauliflower through the sticky sauce. Top with the spring onions and peanuts, and serve with rice.

RECIPE TIPS
HOW TO MAKE IT VEGAN

Remove the prawns and double the amount of cauliflower.

Goes well with

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    Rating: 4 out of 5.10 ratings
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