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.
Heat a wok over a high heat until smoking and add the rapeseed oil. Add the ginger, chilli and stir for a few seconds. Add the cauliflower florets and stir-fry for 30 seconds to get a nice sear on the cauliflower pieces, then drizzle 50ml cold water around the edges of the wok to create some steam to help cook the florets. Keep stirring and all liquid evaporates and you have charred some the florets.
Pour in the sachets of Lee Kum Kee Kung Pao Chicken Stir-fry Sauce and stir carefully to coat the florets well. Toss in cooked wide flat rice noodles, cooking for 1 minute and toss well to coat the noodles in the sauce. Drizzle in Lee Kum Kee Premium Dark Soy Sauce , then add Lee Kum Kee Premium Light Soy Sauce .
Sprinkle in toasted pine nuts and chives, give it one final stir. Take it off the heat. Transfer to a serving dish and serve immediately.
PREP TIME: 10 MINUTES | COOK TIME: 7 MINUTES
