Kung pao-style cauliflower & kidney beans

March 3, 2019

Nutrition and extra info

Vegetarian

Vegan

kcal568

fat25g

saturates5g

carbs56g

sugars26g

fibre18g

protein20g

salt5.5g

Ingredients

Method

½ tbsp Sichuan peppercorns

3 tbsp vegetable oil or groundnut oil

1 small cauliflower (400g-500g prepped weight), broken up into large florets and stalk cut into 2cm pieces.

coll-ee-fl-ow-ah

A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

1 tbsp cornflour

3 garlic cloves, finely chopped

thumb-sized piece ginger, finely chopped

jin-jer

Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

1 tbsp chilli flakes (or to taste)

1 bunch spring onions, finely sliced on the the diagonal

2 tbsp maple syrup

may-pul sir-rup

The rising spring sap of a number of varieties of maple tree…

5 tbsp light soy sauce

soy sor-s

An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

1 ½ tbsp rice vinegar or balsamic vinegar

400g can kidney beans, drained and rinsed

kid-nee beenz

Native to the Americas, kidney beans are so called because of their shape and come in very…

small bunch of coriander, roughly chopped (optional)

large handful of salted peanuts, roughly chopped

Put the peppercorns in a dry frying pan and toast over a medium heat for 3 mins, stirring frequently. Tip onto a plate.
Put 2 tbsp oil in the frying pan, add the cauliflower and cook over a high heat for 5 mins to colour. Meanwhile, blitz the peppercorns in a small food processor or grind using a pestle and mortar and mix with the cornflour.
Drizzle the remaining 1 tbsp oil in the pan and add a third of the cornflour mix to coat the cauliflower. Cook for 1 min, then add the garlic, ginger, chilli, three-quarters of the spring onions and 400ml water.
Cover with a lid or baking tray and boil for a couple of mins. As this cooks, add the maple syrup, soy sauce and vinegar, plus 6 tbsp water, to the remaining cornflour mix in a separate bowl. Stir until smooth and set aside.
Add the maple cornflour mix to the cauliflower, stirring. Bring to the boil, then turn down the heat, add the beans, cover and simmer until the sauce thickens and the cauliflower is tender.
Tip onto a plate, scatter over the coriander, if using, then top with the remaining spring onions and the peanuts.