ingredients
- 1 cup jasmine rice
- 20 oz cauliflower florets, cut into bite-size pieces
- 4 scallions, thinly sliced
- 8 oz pineapple, drained, juice reserved
- 4 tbsp ginger, minced
- 2 oz peanuts, roughly chopped
- 2 tbsp corn starch
- 10 tsp white wine vinegar
- 4 tbsp soy sauce
- 4 tbsp vegetable stock
- 1 tsp sugar
instructions
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melt butter in a small pot over medium-high heat. add half the minced ginger and cook until fragrant, 1-2 minutes. add ¾ cups water, rice, and a pinch of salt. bring to a boil, then reduce heat to low, cover, and simmer until tender, about 15 minutes. keep covered off heat until meal is ready.
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transfer cauliflower to another large bowl. sprinkle with a drizzle of olive oil, followed by half the cornstarch. season with salt and pepper. toss to coat and set aside.
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heat a drizzle of olive oil in a large pan over medium-high heat. add pineapple chunks and scallion whites. cook until everything begins to brown, about 2 minutes. remove from pan and set aside.
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add white wine vinegar, soy sauce, vegetable stock, sugar, and remaining ginger and cornstarch to bowl with pineapple juice, stirring until well combined.
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heat 1 TBSP oil in same large pan over medium-high heat. add cauliflower and cook, tossing occasionally, until browned and nearly cooked through, 3-4 minutes. drain oil, then pour sauce into pan and let simmer until it coats cauliflower in a thick glaze, 1-2 minutes. remove from heat
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ivide rice between plates, then top with stir-fry. garnish with scallion greens and peanuts.