Spicy Kung Pao Cauliflower & Peppers

Vegan

A 495-calorie Lunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 350g Cauliflower florets, bite-sized
• 1 Red bell pepper, chopped into squares
• 1 Green bell pepper, chopped into squares
• 2 tbsp Soy sauce (low sodium)
• 1 tbsp Rice vinegar
• 1 tbsp Maple syrup or agave
• 1 tsp Sriracha or chili garlic sauce
• 2 tsp Cornstarch
• 1 tbsp Toasted sesame oil
• 30g Dry roasted peanuts
• 2 Spring onions, sliced
• 2 cloves Garlic, minced
• 1 tsp Fresh ginger, grated
• 100g Cooked jasmine rice (50g per person)

Instructions

1. Prep: Preheat your air fryer to 200°C (400°F). Toss cauliflower florets with 1/2 tbsp of sesame oil and a pinch of salt.
2. Air fry the cauliflower for 12-15 minutes, shaking halfway through, until the edges are golden and crispy.
3. While cauliflower cooks, whisk together the soy sauce, rice vinegar, maple syrup, sriracha, and cornstarch in a small bowl to make the sauce.
4. Heat the remaining sesame oil in a large pan or wok over high heat. Add the bell peppers and stir-fry for 3-4 minutes until tender-crisp.
5. Add the garlic and ginger to the pan, cooking for 30 seconds until fragrant, then pour in the sauce mixture.
6. Stir the sauce until it thickens and turns glossy, then toss in the air-fried cauliflower and roasted peanuts until everything is well coated.
7. Serve immediately over the cooked jasmine rice and garnish with sliced spring onions.