- 2 tablespoons peanut oil
- 2 cups (140g) cauliflower florets
- 1/4 cup water
- 1 tablespoon finely grated ginger
- 1 teaspoon red chilli flakes
- 1/2 cup (75g) raw cashew nuts
- 200g fresh shiitake mushroom, sliced
- 1/2 red capsicum, sliced (75g)
- 300g kale, shredded
- sliced spring onions, sesame seeds and chilli flakes, to serve
for the stir-fry sauce
- 1/4 cup (60ml) light soy sauce or tamari
- 2 tablespoons Shiaoxing wine
- 1 1/2 tablespoons maple syrup
- 1 teaspoon Chinese five spice powder
- 2 teaspoons sesame oil
- 2 tablespoons water
- Make the stir-fry sauce by mixing all ingredients in a lidded jar and shaking well. Can be stored in the fridge for up to five days and used as required.
- Heat a large wok on high. Add one tablespoon peanut oil. Add cauliflower and stir fry on high for a couple of minutes until starting to char. Reduce heat to medium, add 1/4 cup water and cook for approximately 8 – 10 minutes until the cauliflower is just tender and water has dried up. Remove to a bowl and set aside.
- Heat the wok on high. Add the remaining tablespoon of peanut oil. Stir fry ginger, chilli, cashew nuts and mushroom on high for a minute until mushroom is glazed and starting to soften. Add capsicum and kale. Stir fry for another minute until kale is glossy.
- Add the cooked cauliflower and stir-fry sauce to the wok and toss and cook for a couple of minutes until thoroughly coated and warmed through.
- Garnish with sliced spring onions, sesame seeds and extra chilli flakes.
- Serve immediately with steamed rice on the side.