RECIPE OVERVIEW
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Serves: 2 people
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FOR THE KUNG PAO SAUCE
-
2 tbsp Corn Flour
-
60 ml Dark Soy Sauce
-
2 tbsp Maple Syrup
-
2 portion Rice
, to serve -
2 tbsp Rice Wine Vinegar
-
90 ml Water
FOR THE MARINADE
-
1 tsp Chilli Powder
-
2 cloves Garlic
, minced -
1 small Ginger Piece
, grated -
2 tbsp Olive Oil
-
1 tsp Pepper
-
1 pinch Salt
FOR THE VEGETABLE MIX
-
1 medium Green Pepper
,cored and roughly chopped -
1 medium Red Pepper
,cored and roughly chopped -
1 bunch Scallions
, roughly chopped -
1 head cauliflower
, chopped into bit size pieces
Method
- Boil, steam or bake the cauliflower florets. Once cooked through place in a bowl and bathe the florets in the olive oil, garlic, ginger, salt, pepper and chili powder.
- In a heated and oiled pan sauté the red and green pepper and scallions. Add the cauliflower and residual marinade.
- Combine the soy sauce, water, rice wine vinegar, maple syrup and corn flour in a bowl. Whisk to create a thick sauce.
- Pour the sauce into the pan with the vegetables. Bring to the boil and reduce to a simmer. Once the sauce thickens to a syrup it is ready. Serve up with rice or noodles.
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