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Betty Bossi Koch-Center
Kung Pao sauce
How it's done
Mix the cauliflower, cornflour, soy sauce and oil in a bowl, spread onto a baking tray lined with baking paper.
Approx. 15 mins. in the upper half of an oven preheated to 240°C. Remove and set aside.
Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Bring the water and rice to the boil, turn off the heat and leave the rice to fluff up in the covered pan for approx. 15 mins.; do not remove the lid. Separate the rice with a fork.
Kung Pao sauce
Mix the water with all the other ingredients up to and including the cornflour. Heat the oil in a large non-stick frying pan, reduce the heat. Stir fry the garlic, onions, ginger and chilli flakes for approx. 4 mins. Pour in the sauce and simmer for approx. 2 mins. Add the reserved cauliflower, simmer for approx. 2 mins. until the sauce thickens and begins to stick to the cauliflower. Mix in the peanuts, sprinkle the reserved spring onions on top. Serve with the rice.
|Note:||This is a twist on the Chinese dish "Kung Pao" and is not the original recipe.|
|Tip:||Mix in the Szechuan pepper.|
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