Kung pao cauliflower & prawn stir-fry
"Rustle up this prawn and cauliflower stir fry in just 25 minutes. You can easily make it vegan if preferred – simply omit the prawns and double up on the veg"
Prep time:
5 min
Cook time:
20 min
Servings:
1 person
Health Score
High
Medium
Low
9.1 / 10
High score
Glycemic Index
Index
44
LowLoad
23
HighNutrition per serving:
| Calories | 346.00 kcal | 17% |
| Fat | 20.00 g | 29% |
| Carbs | 23.00 g | 9% |
| Sugars | 16.00 g | 18% |
| Protein | 17.00 g | 34% |
| Sodium | 2.00 mg | 0% |
| Fiber | 4.00 g | 14% |
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index 44 Low |
Glycemic Load 23 High |
Ingredients
¼ cauliflower , broken into florets
1 tbsp vegetable oil
1 garlic clove , finely sliced
½ red chilli , finely sliced
thumb-sized piece of ginger , finely grated
60g raw king prawns
1 tbsp rice vinegar
2 tbsp hoisin sauce
3 spring onions , shredded
15g peanuts , roughly chopped
cooked brown rice , to serve
Directions
Read the directions for this recipe at BBC Good Food
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