Purple and Green Stir Fry

We were delighted to get a purple cauliflower in our local organic veg delivery this week:

The taste isn’t vastly different to that of a normal white cauliflower, but it’s fantastic to look at! From an aesthetic point of view it would seem a crime to smother it in cheese sauce, so instead I decided to use it in a stir-fry with some autumn greens – far more artistic!

1 Purple Cauliflower, broken up into florets

1 Red Onion, thinly sliced

1 Pak Choi, leaves and stalks seperated, shredded

1/2 a Green Chilli, finely chopped

1 Clove of Garlic, sliced

1 Tbsp Sesame Seeds, lightly toasted in a dry pan

Good quality Chilli & Garlic sauce

Peanut butter (I actually used some homemade cashew nut butter – cashews, sunflower oil, salt and honey, blended together, but peanut butter would also work)

1 tsp Sesame Oil

1 tsp Soy Sauce

First make the sauce – mix the chilli sauce, nut butter, sesame oil and soy sauce. Taste and adjust – add more of each component until you hit on a balance you’re happy with. Steam the cauliflower florets for 5 minutes until tender but still ‘al dente’. Set aside. Heat a tbsp of sunflower oil in a hot wok, add the red onion and the stalks of the pak choi. Stir fry for a couple of minutes. Add the garlic and chilli, fry for a further minute. Add the cooked cauliflower and the leaves of the pak choi, stir fry for a further minute or two until the leaves begin to wilt. Stir in the sesame seeds and the sauce, allow it to heat through then serve, either with rice (egg-fried if you fancy) or noodles.

A healthy, tasty, quick, and colourful meal for a chilly November evening. Just a shame we’re not sophisticated enough to know how to use chopsticks…..