INGREDIENTS

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.