sliced spring onionssesame seeds and chilli flakes, to serve
for the stir-fry sauce
1/4cup(60ml)light soy sauce or tamari
1 1/2tablespoonsmaple syrup
1teaspoonChinese five spice powder
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.