Recipe: Bang Bang Cauliflower

INGREDIENTS

½ cucumber

Half a head of cauliflower

1 thumb sized piece of ginger

3 spring onions

500ml vegetable stock

½ tsp salt

The sauce:

1 tsp toasted Sichuan peppercorns, finely grounded

½ tbsp chiu chow chilli oil / lao gan ma chilli oil

1 ½ tbsp light soy sauce

3 tbsp Ching kiang black vinegar

1 tbsp sugar

1 tbsp sesame paste / sesame sauce

1 tbsp sesame oil

2 tbsp toasted sesame seeds

Allergens are marked in bold

Cut the cauliflower into florets and boil in the chicken stock until softened.

Prepare the sauce and finely slice the stir fry ingredients.

Get your wok up to a medium heat and add the ginger, spring onions and cauliflower. Stir fry for 30 seconds before adding the sauce. Coat the cauliflower in the sauce then serve up over the sliced cucumber.