Vegan kung pao crispy cauliflower with veg fried rice

Name: Vegan kung pao crispy cauliflower with veg fried rice | Asda Good Living
Total time: 40 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 large Grower's Selection Cauliflower, cut into florets; 1tbsp rapeseed oil; 1 onion, sliced; 2 cloves garlic, sliced; 1 carrot, peeled and diced; 2tbsp sriracha hot sauce; 1tsp tomato purée; 1tbsp rice vinegar; 1tbsp soft brown sugar; 1 reduced-salt stock cube, made up to 200ml; 2tsp cornflour; 200g pak choi, leaves separated; 225g tin Asda Bamboo Shoots, drained; 2 spring onions, sliced; 300g Frozen for Freshness Mixed Vegetables; 2 x 250g packs Asda Long Grain Micro Rice; 2tsp reduced-salt soy sauce; 30g unsalted peanuts, chopped; 10g coriander, roughly chopped; Red chilli, sliced, to serve

Sriracha-spiced cauliflower and veggie rice, enriched with soy sauce, peanuts and crunchy pak choi

By Asda Good Living,30th August 2019

(6 votes)

Cook: 40 Mins

Serves: 4

Nutritional Information

Each 586g serving contains

Energy
1817kj
434kcal

22%

Fat
10.5g

Med
15%

Saturates
1.8g

Med
9%

Sugars
18.2g

High
20%

Salt
1.17g

Med
20%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
310kj/74kcal

Ingredients

1 large Grower's Selection Cauliflower, cut into florets

1tbsp rapeseed oil

1 onion, sliced

2 cloves garlic, sliced

1 carrot, peeled and diced

2tbsp sriracha hot sauce

1tsp tomato purée

1tbsp rice vinegar

1tbsp soft brown sugar

1 reduced-salt stock cube, made up to 200ml

2tsp cornflour

200g pak choi, leaves separated

225g tin Asda Bamboo Shoots, drained

2 spring onions, sliced

300g Frozen for Freshness Mixed Vegetables

2 x 250g packs Asda Long Grain Micro Rice

2tsp reduced-salt soy sauce

30g unsalted peanuts, chopped

10g coriander, roughly chopped

Red chilli, sliced, to serve

Method

Preheat the oven to 200C/180C Fan/Gas 6.

Toss the cauliflower in 1tsp of the oil to coat, then spread out on a large baking tray. Roast for 25-30 mins, until crisp and browned.

For the kung pao sauce, heat 1tsp of the oil in a large pan. Cook the onion, garlic and carrot over a medium heat for 5-6 mins, until starting to colour. Stir in the sriracha, tomato purée, rice vinegar, sugar and stock, then bring to a simmer. Stir in 1tbsp cold water into the cornflour and add to the pan.

Add the pak choi and bamboo shoots and bring back to a simmer, stirring regularly. Cook for 8-10 mins, until the sauce has thickened.

Meanwhile, for the fried rice, heat the rest of the oil in a large frying pan. Cook the spring onions and frozen mixed vegetables for 3-4 mins, until heated through. Heat the rice according to the pack instructions and tip into the pan with the vegetables. Stir through the soy sauce and cook for 2 mins.

Stir the roasted cauliflower into the kung pao sauce. Divide the rice between 4 plates and top with the kung pao cauliflower. Sprinkle with the chopped peanuts, coriander and red chilli, to serve.