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Kung Pao Cauliflower with Pickled Carrot and Sesame Salad

Kung Pao Cauliflower with Pickled Carrot and Sesame Salad
4.1 67 évaluation
Préparation 15min
Total 45min
4 portions
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Ingrédients

Rice
  • basmati rice
    9 oz
  • salt
    ½ tsp
  • water
    24 oz
Carrot Salad
  • carrots cut into pieces (1 in.)
    5 oz
  • lime juice
    2 tsp
  • sesame oil
    2 tsp
  • rice vinegar
    1 oz
  • maple syrup
    1 tbsp
  • sesame seeds plus extra to garnish
    2 tsp
Kung Pao Cauliflower
  • tamari sauce divided
    2 oz
  • corn starch divided
    2 tbsp
  • dried chili flakes
    ½ tsp
  • cauliflower florets cut into bite size pieces
    32 oz
  • garlic cloves
    2
  • ginger paste
    2 tsp
  • olive oil
    ½ oz
  • red chili pepper halved, destemmed and seeds removed
    1
  • green onions divided (1 in pieces, 1 sliced, to garnish)
    2
  • vegetable stock paste
    ½ tsp
  • hoisin sauce
    1 oz
  • water
    7 oz
  • rice vinegar
    1 oz
  • maple syrup
    1 tbsp

Niveau

facile

Infos nut. par 1 portion

Sodium 1408 mg
Protides 11.9 g
Calories 1854.8 kJ / 443.3 kcal
Lipides 8.2 g
Fibre 7.6 g
Graisses saturées 1.3 g
Glucides 82.4 g

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Également présenté dans

Taste of East Asia 11 Recettes
États-Unis

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