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A Perfect Pantry

Mushroom and Cauliflower Stir Fry

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    • 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


    1. Partially boil the cauliflower for 2-3 minutes. Drain and put aside.
    2. 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.
    3. Pre-heat the KEF175 on 5 (high) for 2 minutes. Add the oils and decrease the temperature to 2 (medium).
    4. Add the mushrooms, onion and garlic and sauté for 2 minutes then add the sesame seeds and sauté for3 minutes.
    5. Give the sauces a stir and then pour into the KLEF175 frypan and cook for 1-2 minutes until slightly thick.
    6. Add the kale and stir through. 
    7. Turn the dial off and remove from the frypan. 
    8. Serve with rice.

    This recipe was developed using a Kambrook Appliance.


    • Banquet Electric FrypanBanquet Electric Frypan
    • Family Banquet FrypanFamily Banquet Frypan
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    Guest 06 July 2020

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