Sticky Cauliflower Stir Fry Chow Mein
What You Will Need
Ingredients
- 700g Cauliflower, chopped into bite size pieces
- 1 Egg, lightly whisked
- 1 tbsp Oil
- 2 tbsp Cornstarch
- 1 ½ tbsp Black sesame seeds
- 45g Shallots, chopped
- 15g Long red chilli, chopped
- 300g Wok ready noodles
Sauce Mix
- 3 tsp Lee Kum Kee Minced Garlic
- 2 tbsp Lee Kum Kee Premium Soy Sauce
- 1 tbsp Lee Kum Kee Premium Dark Soy Sauce
- 1 tbsp Lee Kum Kee Panda Brand Oyster Sauce
- 1 tbsp Lee Kum Kee Pure Sesame Oil
- 15g Ginger, grated
- 2 ½ tbsp Brown sugar
- 1 tbsp Cornstarch
- 125ml Water
Made with
Lee Kum Kee products
How to make it
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Combine cauliflower egg and oil in a large bowl and coat well. Sprinkle over cornstarch and black sesame seeds, covering each piece well.
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Add some oil to a medium to high heat non-stick wok or pan and fry the cauliflower in batches. Make sure each piece browns a little then set aside.
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To make the sauce, mix water and 1 tablespoon of cornstarch together and set aside. Reduce the heat from the cauliflower pan so it’s low to medium, add ginger and garlic and allow it to fry until it’s aromatic. Then add Lee Kum Kee Minced Garlic, Lee Kum Kee Premium Soy Sauce, Lee Kum Kee Premium Dark Soy Sauce, Lee Kum Kee Panda Brand Oyster Sauce and brown sugar. Bring the sauce to a slight simmer and stir through shallots, chilli and cauliflower until the cauliflower is well coated.
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Mix in wok ready noodles, taking care not to break noodles, then slowly add water and cornflower mix and let it cook through on low for about a minute.
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Remove from heat and serve with extra shallots and green vegetables.