KUNG PAO CAULIFLOWER & PRAWN STIR-FRY

Kung pao cauliflower & prawn stir-fry image

Rustle up this prawn and cauliflower stir fry in just 25 minutes. You can easily make it vegan if preferred - simply omit the prawns and double up on the veg

Provided by Esther Clark

Categories Dinner

Time 25m

Number Of Ingredients 11

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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

Steps:

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.

Nutrition Facts : Calories 346 calories, Fat 20 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 2 milligram of sodium