General Tso Veggie
with peanuts- Soja
- Tarwe
- Sesamzaad
- Pinda's
- Selderij
- Kan sporen van allergenen bevatten
- Noten
- Sesamzaad
- Walnoten
- Hazelnoten
- Macadamianoten
- Cashewnoten
- Paranoten
- Pecannoten
- Amandelnoten
- Pinda's
- Pistachenoten
Ingredienten
5.4 gram
Gemberpuree
1 stuk(s)
Knoflookteen
25 gram
Hoisinsaus
(Bevat: Soja, Tarwe, Sesamzaad)
30 gram
Tomatenketchup
250 gram
Bloemkool
5 ml
Sesamolie
(Bevat: Sesamzaad)
¼ stuk(s)
Rode peper
5 gram
Verse koriander
(Kan bevatten: Selderij)
½ stuk(s)
Mini-komkommer
10 gram
Ongezouten pinda's
(Bevat: Pinda's Kan bevatten: Noten, Sesamzaad)
½ zakje(s)
Sesamzaad
(Bevat: Sesamzaad Kan bevatten: Noten, Walnoten, Hazelnoten, Macadamianoten, Cashewnoten, Paranoten, Pecannoten, Amandelnoten, Pinda's, Pistachenoten)
75 gram
Jasmijnrijst
Zelf toevoegen
1 el
[Zoutarme] sojasaus
3.5 el
Bloem
1.5 el
Maiszetmeel [of bloem]
50 ml
[Plantaardige] melk
½ el
Witte balsamicoazijn
3 el
Zonnebloemolie
naar smaak
Peper en zout
Benodigdheden
Instructies
- Boil plenty of water in a pot or saucepan and cook the rice for 8 - 11 minutes, then drain and set aside.
- Cut the head of the cauliflower into florets.
- In bowl, mix the cornstarch with the flour, a pinch of salt and stir in the milk until it reaches a smooth batter.
- Heat the sunflower oil in a large deep frying pan over medium-high heat. When the oil is nice and hot, carefully fry the cauliflower for 4 - 5 minutes or until golden-brown. Transfer to the large plate and set aside.
- Meanwhile, cut the cucumber lengthwise into 4 cm pieces. Smash the cucumber using a rolling pin or the bottom of a pan. Add a pinch of salt and transfer to a salad bowl.
- Crush or mince the garlic. Cut the top off the red chili pepper*, then roll it in your hands to release the seeds. Allow the seeds to fall out as desired, then finely dice.
- In small bowl mix the hoisin, ketchup, ginger paste, red chili pepper*, white wine vinegar with half of the soy sauce and half of the garlic.
*Take care, this ingredient is spicy! Use as preferred.
- Roughly chop the coriander and the peanuts.
- Remove any remaining liquid from the cucumber, using a sieve.
- Add the sesame oil, coriander, peanuts, the rest of the soy sauce, and the garlic. Season to taste with salt and pepper.
- Heat a clean wok or deep-frying pan over high heat. Add the sauce and bring to a boil. Then add the cauliflower and sesame seeds and stir-fry until evenly coated.
- Serve the rice on deep plates and top with the General Tso cauliflower.
- Serve with the cucumber salad.
Did you know... cauliflower is very nutrient-dense; it contains calcium for strong bones and teeth, vitamin C to boost immunity, potassium for healthy blood pressure and fibre for gut health.
