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Kung pao cauliflower & prawn stir-fry served with chopsticks

Kung pao cauliflower & prawn stir-fry

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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

  • ¼ cauliflower , broken into florets
  • 1 tbsp vegetable oil
  • 1 garlic clove , finely sliced
  • ½ red chilli , finely sliced
  • thumb-sized piece of ginger , finely grated
  • 60g raw king prawns
  • 1 tbsp rice vinegar
  • 2 tbsp hoisin sauce
  • 3 spring onions , shredded
  • 15g peanuts , roughly chopped
  • cooked brown rice , to serve

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

Recipe from Good Food magazine, January 2020

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A star rating of 4.5 out of 5.28 ratings
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