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Kung Pao Cauliflower with Pickled Carrot and Sesame Salad
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Ingredients
Rice
- 9 oz basmati rice
- ½ tsp salt
- 24 oz water
Carrot Salad
- 5 oz carrots, cut into pieces (1 in.)
- 2 tsp lime juice
- 2 tsp sesame oil
- 1 oz rice vinegar
- 1 tbsp maple syrup
- 2 tsp sesame seeds, plus extra to garnish
Kung Pao Cauliflower
- 2 oz tamari sauce, divided
- 2 tbsp corn starch, divided
- ½ tsp dried chili flakes
- 32 oz cauliflower florets, cut into bite size pieces
- 2 garlic cloves
- 2 tsp ginger paste
- ½ oz olive oil
- 1 red chili pepper halved, destemmed and seeds removed
- 2 green onions, divided (1 in pieces, 1 sliced, to garnish)
- ½ tsp vegetable stock paste
- 1 oz hoisin sauce
- 7 oz water
- 1 oz rice vinegar
- 1 tbsp maple syrup
- Nutrition
- per 1 portion
- Calories
- 1854.8 kJ / 443.3 kcal
- Protein
- 11.9 g
- Carbohydrates
- 82.4 g
- Fat
- 8.2 g
- Saturated fat
- 1.3 g
- Fiber
- 7.6 g
- Sodium
- 1408 mg
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