Fresh cauliflower florets are wok-charred to bring out the smoky-sweet flavours, it is 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 anti-oxidants and phyto-nutrients that protect against cancer. It contains Choline which is essential for learning and memory.
Credit: Ching He Huang