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Spiced Cauliflower & Cashew, Rice Lettuce Wraps

Mon, 17 January 2022

Spiced Cauliflower & Cashew, Rice Lettuce Wraps

Yuk Sung has been a favourite in Chi­nese restau­rants and take­aways for many years.
In this ver­sion, the crunchy Wok-fried cau­li­flower, soft onion and rich aro­matic Can­tonese sauce is served in a clas­sic ice­berg let­tuce leaf and topped and creamy cashew nuts.


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 cooked boiled rice

- 1 ice­berg let­tuce, sep­a­rated into large leaves

- 40g roasted cashew nuts, roughly crushed


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

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

3. Gen­tly heat the ta­ble­spoon of oil in a wok, add the gar­lic, gin­ger and spring onions and fry un­til aro­matic. Add the cau­li­flower, diced onion, car­rot, cel­ery and wa­ter chest­nuts and cook for 3-5min, or un­til ten­der and browned. Then add in the cooked rice, add the soy sauce mix­ture and stir in well, con­tin­u­ing to cook over a high heat un­til the sauce has re­duced. Once the mix­ture be­comes quite dry, turn off the heat and driz­zle with the sesame oil.

4. To serve, take a heaped spoon­ful of the cau­li­flower & rice Mix and place in a let­tuce leaf and a pinch of crushed cashew nuts, wrap and eat.

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