Kung pao cauliflower & prawn stir-fry

cauliflower chinese kung-pao midweek meals prawn quick stir fry

N/A

Source

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

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.

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.