A Perfect Pantry

• 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

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.