Chef Ching He Huang speaks of this recipe as "fresh cauliflower florets wok-charred to bring out the smoky-sweet flavours. Ingredients are wok tossed with pine nuts, chunky onions, spring onions, in a spicy-sweet Lee Kum Kee Kung Pao Chicken Stir-fry Sauce, dressed with Lee Kum Kee Premium Dark Soy Sauce with flat wide rice noodles in this Canton meets Sichuan wok fry.
A deeply satisfying mid-week supper. Cauliflowers are high in fibre and B vitamins – it contains antioxidants and phytonutrients that protect against cancer. It also contains Choline which is essential for learning and memory.