Kung Pao Cauliflower w/ Rice

Ingredients

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• White rice

  Long-grain, regular, cooked

  2 cup or 316g

• Ketchup

  2 tbsp or 30g

• Cornstarch

  3 tsp or 8g

• Water

  Plain, clean water

  ¼ cup or 59g

• Sugar

  White, granulated sugar

  2 tbsp or 25g

• Soy sauce

  Regular sodium, Shoyu

  4 tbsp or 64g

• Rice wine vinegar

  2 tbsp or 30g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Cashew nuts

  Nuts, raw

  2 ⅔ oz or 75g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  5 medium or 75g

• Garlic

  Raw

  2 cloves, minced or 6g

• Cauliflower

  Raw

  1 head large or 840g

Directions

1. Cook rice or noodles according to package instructions. Mix the sauce ingredients in a small bowl and set aside. In a large non-stick skillet, over medium heat, place the olive oil over medium to high heat. Add the cauliflower, and cook stirring occasionally for 5 minutes until the cauliflower as cooked a bit. It will not be cooked throughly, as you will add it later on with the other veggies. Take the cauliflower out into a large plate and set aside. Add the diced peppers to the skillet. Cook for 3 minutes. Add the cauliflower back to the skillet and cook with the peppers stirring occasionally for another 5 minutes until the veggies are almost cooked through but not mushy. Add the garlic, ginger and cashews and cook further for 2 minutes. At this point add the sauce to the skillet and cook for 1 minute over high heat or until thickened. Add the spring onions and serve over the noodles while still warm.