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Spiced Cauliflower & Cashew Yuk Sung 

Thu, 20 February 2020

Spiced Cauliflower & Cashew Yuk Sung 

Spiced Cauliflower & Cashew yuk sung 

SERVES 3-4

PREP 30min

COOK 15min

 

  • 1 medium cau­li­flower
  • 1½tbsp dark soy sauce
  • 3tbsp shop-bought mushroom stir-fry sauce
  • 1tbsp rice wine
  • 1tbsp sugar
  • 1tbsp Donegal Rapeseed oil
  • 2 gar­lic cloves, finely chopped
  • 1tbsp grated fresh gin­ger
  • 3 spring onions, thinly sliced
  • 1 white onion, finely diced
  • 1 large car­rot, finely diced
  • 2 cel­ery sticks, finely diced
  • 1 x 220g can wa­ter chest­nuts, drained and finely diced
  • 1tbsp sesame oil
  • A hand­ful of ver­mi­celli noo­dles
  • 1 ice­berg let­tuce, sep­a­rated into large leaves 
  • 40g roasted cashew nuts, roughly crushed

 

Method: 

  1. Cut the hard core and stalk from the cau­li­flower and sep­a­rate into bite-sized flo­rets.

 

  1. In a small bowl, mix the soy sauce, mushroom stir-fry sauce, rice wine and sugar.

 

  1. Gen­tly heat ta­ble­spoon of oil in a wok, add the gar­lic, gin­ger and spring onions and fry un­til aro­matic.

 

  1. Add the cau­li­flower, diced onion, car­rot, cel­ery and wa­ter chest­nuts and cook for 3-5min, or un­til ten­der and browned.

 

  1. Add the soy sauce mix­ture and stir in well, con­tin­u­ing to cook over a high heat un­til the sauce has re­duced.

 

  1. Once the mix­ture be­comes quite dry, turn off the heat and driz­zle with the sesame oil.

 

  1. Heat 250ml ground­nut oil in a deep-sided fry­ing pan, take a hand­ful of ver­mi­celli rice noo­dles and add them to the hot oil. They will puff up fast, so be ready to quickly push down any that are still trans­par­ent.

 

  1. Scoop them out as soon as they are puffed and white, and drain on kitchen pa­per be­fore serv­ing.

 

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