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STIR FRY: Cauliflower Stir Fry with Peanuts

Main Courses

Recipe.VFC.CauliflowerStirFryWithPeanuts_upload.jpg

Ingredients

  • 1 head of cauliflower cut into florets
  • 3 tablespoons of Melgarejo Picual [Robust] 10.2019 (Spain)
  • Kosher salt and pepper
  • 1 cup of jasmine rice
  • 1/2 cup of sliced peanuts or roasted peanuts, salted
  • 1 cup of snow peas, trimmed
  • 1/2 yellow bell pepper, chopped
  • 1/2 cup red bell pepper, chopped
  • 2 tablespoons chopped fresh ginger
  • 3 scallions, chopped
  • 1/3 cup sweet Thai Chili Sauce
  • 1 1/2 teaspoons low sodium soy sauce
  • 1/4 cup chopped cilantro

Directions

  1. Preheat the broiler
  2. Cook the rice in 1 1/2 cups water; set aside.
  3. Meanwhile, toss the cauliflower with 2 tablespoons Extra Virgin Olive Oil (EVOO) and a generous pinch of salt and pepper. Lay out the califlower on a basking sheet, and broil approximately 10 minutes until lightly charred and tender, stirring occasionally.
  4. Heat the remaining EVOO in a large nonstick skillet over high heat. Add the peanuts and cook for approximately 1 minute stirring constantly; remove and sett aside.
  5. Add the snnow peas, bell peppers, and ginger to the skillet. Cook, stirring occasionally, until crisp-tender, 1-2 minutes. Add scallions and cauliflower; toss. Add the chili sauce, soy sauce and continue to cook, stirring often, until the vegetables are glazed (about 2 minutes). 
  6. Fluff the rice with a fork; top each serving with the stir-fry, peanuts, and cilantro.