Vegetable Kung Pao Style

Ingredients for 2 servings:

• 250 g cauliflower, cleaned, cut into small florets
• 150 g carrot(s), cut into medium slices
• 150 g mushrooms, cut into medium slices
• 250 g bell pepper(s), yellow and red, roughly diced
• 1 piece(s) ginger
• 2 large garlic cloves
• 1 red chili pepper(s)
• 1 m.-large onion(s), red, halved and cut lengthwise into strips
• 3 spring onions, sliced ​​diagonally
• 2 tbsp cashew nuts
• 125 g rice noodles
• Peanut oil
• 3 tsp rice vinegar
• 2 tsp, heaped Sriracha sauce
• 3 tbsp soy sauce
• ½ tsp cane sugar
• 100 ml water
• 1 tsp, heaped arrowroot flour or cornstarch

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

with rice noodles

Mince the garlic, ginger, and chili pepper in a food processor. Heat the peanut oil in a large pan and sauté the mixture along with the red onion. Add the chopped cauliflower and sauté for 10-15 minutes, depending on the size of the florets. Then add the carrot slices and bell pepper. After another 5 minutes, add the mushroom slices to the pan. Meanwhile, roast the cashews in a non-stick pan without fat. For the sauce, mix all ingredients well and pour over the vegetables. Bring to a boil and simmer gently until the vegetables are tender. Add the cashews and season with soy sauce to taste. Soak the rice noodles according to the package instructions. Arrange the vegetables on top of the rice noodles and serve sprinkled with spring onion slices. Rice or mie noodles also go very well with this vegetable dish.