for 4 person

Cauliflower

1 ⅕ kg	cauliflower, cut into florets
2 tbsp	Maizena cornflour
1 tbsp	soy sauce
1 tbsp	sunflower oil

Rice

250 g	jasmine rice
4 dl	water

Kung Pao sauce

1 ¾ dl	water
¾ dl	soy sauce
3 ½ tbsp	balsamic vinegar
2 ½ tbsp	sugar
½ tbsp	Maizena cornflour
1 tbsp	sunflower oil
3	garlic cloves, finely chopped
2	spring onions incl. green parts, finely chopped, 2 tbsp set aside
2 cm	ginger, finely chopped
1 tsp	chilli flakes
80 g	salted, roasted peanuts

How it's done

Cauliflower

Mix the cauliflower, cornflour, soy sauce and oil in a bowl, spread onto a baking tray lined with baking paper.

To roast

Approx. 15 mins. in the upper half of an oven preheated to 240°C. Remove and set aside.

Rice

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.

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