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.
- 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.