Stir-fry - fried cauliflower with roasted peanuts
Votes: 2
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 390, total fat 16 G., saturated fats G., proteins 9 G., carbohydrates 55 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 390, total fat 16 G., saturated fats G., proteins 9 G., carbohydrates 55 G., fiber G., cholesterol mg, sodium mg, sugar G.
A detailed recipe for a Thai dish with photos.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup jasmine rice
- 1 head of cauliflower, separated into florets
- 3 tablespoons of sunflower oil
- Salt and freshly ground black pepper
- 1/4 cup salted roasted peanuts
- 1 cup green peas (about 100 g), peeled
- 1 coarsely chopped yellow pepper
- 2 tablespoons finely chopped fresh ginger
- 3 green onions (cut the white part into slices, the green part into 5 cm pieces.)
- 1/3 cup Thai sweet chili sauce
- 1.5 tsp soy sauce
- 1/4 cup fresh parsley
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Cooking the dish according to the recipe:
- Preheat a roasting pan. Cook the rice according to package directions. Meanwhile, toss the cauliflower with 2 tablespoons of sunflower oil and a generous pinch of salt and pepper; place on a rimmed baking sheet. Cook, turning occasionally, for about 10 minutes, until tender.
- Heat the remaining tablespoon of sunflower oil in a large skillet over high heat. Lightly toast the peanuts for about a minute. Transfer to a small bowl and season with salt and pepper.
Add the peas, pepper, and ginger to the pan. Lightly fry, stirring occasionally, for 1-2 minutes. Add the onion (both white and green parts) and cauliflower; stir. Pour in the chili sauce and soy sauce and cook, stirring constantly, for another 2 minutes.
Fluff the rice with a fork; top each serving of rice with the fried cauliflower, roasted peanuts and garnish with parsley.
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