A Perfect Pantry
Mushroom and Cauliflower Stir Fry
INGREDIENTS
- 1.2kg cauliflower florets
- 1/3 cup Chinese cooking wine
- 2/3 cup mushroom soy sauce
- 2 tbsp. honey
- 2 tbsp. oyster sauce
- 2 tbsp. cornflour
- 1 tbsp. fish sauce
- 2 tbsp. sesame oil
- 1/3 cup peanut oil
- 2 cups chicken stock
- 16 Portabello mushrooms, peeled and cut in half
- 1 brown onion, finely diced
- 8 cloves garlic, finely chopped
- 2 tbsp. sesame seeds
- ½ bunch kale, washed, trimmed and torn into small pieces
Directions
- Partially boil the cauliflower for 2-3 minutes. Drain and put aside.
- Place the Chinese cooking wine, mushroom soy sauce, honey, oyster sauce, cornflour, chicken stock and fish sauce into a bowl and whisk to combine. Set aside.
- Pre-heat the KEF175 on 5 (high) for 2 minutes. Add the oils and decrease the temperature to 2 (medium).
- Add the mushrooms, onion and garlic and sauté for 2 minutes then add the sesame seeds and sauté for3 minutes.
- Give the sauces a stir and then pour into the KLEF175 frypan and cook for 1-2 minutes until slightly thick.
- Add the kale and stir through.
- Turn the dial off and remove from the frypan.
- Serve with rice.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
- Site by RGC Digital Marketing