claire freehafer

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

1. 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.

2. 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.

3. 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.

4. add white wine vinegar, soy sauce, vegetable stock, sugar, and remaining ginger and cornstarch to bowl with pineapple juice, stirring until well combined.

5. 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

6. divide rice between plates, then top with stir-fry. garnish with scallion greens and peanuts.