Quick Kung Pao Cauliflower and Prawn Stir Fry
5m
prep time
25m
total time
Easy
level
11
ingredients
Rustle up this prawn and cauliflower stir fry in just 25 minutes. You can easily make it vegan if preferred – simply omit the prawns and double up on the veg. Try roasting the cauli in an air fryer to speed it up even more.
Method
Based on 4 servings, adjust as needed.
Step 1
Heat the oven to 190°C or preheat the air fryer to 200°C. Toss the cauliflower on a tray with a little oil and roast for 15-20 mins or until tender and golden around the edges.
Step 2
When the cauli is done, heat a little more oil in a small saucepan or wok. Tip in the garlic and ginger puree, chopped chilli and cook for 1 min. Raise the heat, add the raw prawns and fry for 1 min. Splash in the vinegar and hoisin, let it bubble, then toss the cauliflower through the sticky sauce. Top with the spring onions and peanuts, and serve with cooked rice, heated as per the packet instructions.
- Ingredients
- Based on 4 servings
-
2tbsp Hoisin Sauce 1 x Sainsbury's Hoisin Sauce 150ml -
440g Cooked Brown Rice, to serve 2 x Ben's Original Classic Wholegrain Microwave Rice 220g -
1 small head Cauliflower, broken into florets 1 x Sainsbury's Cauliflower -
1 tbsp Red Chilli Paste, or more to taste 1 x Sainsbury's Gochujang, Inspired to Cook 90g -
225g Raw King Prawns 1 x Sainsbury's Frozen Raw Peeled Jumbo King Prawns ASC, Taste the Difference 225g -
2tbsp Rice Vinegar 1 x Yutaka Japanese Rice Vinegar 150ml -
2tbsp Vegetable Oil 1 x Sainsbury's Vegetable Oil 1L -
1tbsp Garlic and Ginger Puree 1 x KTC Minced Garlic & Ginger Paste 210g -
6 Spring Onions, sliced 1 x Sainsbury's Spring Onions Bunch 100g -
4 tbsp Peanuts, roughly chopped 1 x Stamford Street Co. Salted Peanuts 200g -
2 tbsp Oyster Sauce 1 x Healthy Boy Brand Oyster Sauce 300ml
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