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Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 6 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
6
- 1/4teaspoons white pepper
- 1teaspoons sesame oil
- 1/3 cup frozen peas, defrosted
- 1 red capsicum, deseeded and finely diced
- 1 carrot, peeled, finely diced
- 1 cauliflower
- 3 cm piece ginger, finely grated
- 1 small brown onion, finely diced
- 2 spring onions, finely sliced
- 1tablespoons salt-reduced soy sauce
- 1tablespoons olive oil
- 2 clove garlic, crushed
Nutrition per serving
387kJ / 92Cal
387 Kilojoules or 92 Calories
4% of daily energy intake*
Protein
4.7grams
Fat
4.2grams
Carbs
9.7grams
Sugars
6.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Cut cauliflower into large florets. Place in a food processor and pulse to form fine crumbs the same size as rice. Set aside.
Step 2 of 4
Preheat olive oil in a large frying pan over medium-high heat. Add onion, carrot and capsicum and cook for 3-4 minutes or until starting to soften. Add garlic and ginger and cook for a further 2 minutes until fragrant.
Step 3 of 4
Add peas and cauliflower and cook for a further 3-4 minutes or until all vegetables are cooked through but not mushy.
Step 4 of 4
Add soy sauce, sesame oil and pepper and stir to combine. Transfer to serving bowls and top with sliced spring onions.
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