INGREDIENTS :

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• Stir-fry :

• 1 small head of cauliflower (about 550-600g), cut into bite-sized pieces

• 1 tbsp cornstarch

• 1 tbsp dark soy sauce*

• 1/2 spring onion, roughly chopped

• 1cm piece of ginger, minced

• 2 garlic cloves, minced

• 20g of roasted peanuts, roughly chopped

• 6-8 dried chilli peppers (optional)

• 2 tbsp Danwood Smoked Oil®

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• Kung Pao sauce :

• 1/2 tbsp dark soy sauce*

• 1 tbsp light soy sauce*

• 1 tbsp Danwood Smoky Vinegar®

• 2 tbsp maple syrup

• 2 tsp cornstarch

• 6 tbsp water

• 1/2 tsp Chinese chilli oil (optional)

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INSTRUCTIONS :

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• Preheat the oven to 180˚C.

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• Put the florets in a large mixing bowl, adding 1 tbsp cornstarch and 1 tbsp dark soy sauce. Mix well, making sure each cauliflower floret is coated evenly.

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• Place the cauliflower on a baking tray lined with parchment paper. Bake in the oven for 15 to 20 minutes until the cauliflower is golden and tender. To test the tenderness, poke a floret with a fork to see if it’s tender all the way through.

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• Combine all the ingredients for the Kung Pao sauce in a bowl and mix well.

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• Heat Danwood Smoked Oil® in large, non-stick frying pan on a medium heat. Add the minced garlic, ginger, dried chilli, and spring onion and fry for 2-3 minutes to infuse the flavours.

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• Turn the heat down to medium-low and add the cauliflower florets. Give the Kung Pao sauce a quick stir and add this to the pan.

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• Quickly stir-fry everything together for a couple of minutes until each floret is evenly coated.

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• Sprinkle with chopped peanuts and toss for another minute, then finally garnish with the spring onion and serve hot with either rice or noodles.

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* Regular soy sauce is made with fermented wheat.

 

* Use gluten-free soy sauce if you are gluten intolerant.