Orange Marmalade From Spain
This vegan dinner comes together super fast but is also very hearty. Toasting the peanuts in oil not only flavors the oil, it makes the nuts extra toasty and crisp. Broiling the cauliflower before adding to the skillet cooks out some of the water in the vegetable so the stir-fry stays nice and crisp-tender.
INGREDIENT :
- 1 cup jasmine rice
- 1 head cauliflower, cut into florets
- 3 tablespoons vegetable oil
- Kosher salt and freshly ground pepper
- 1/4 cup salted roasted peanuts
- 1 cup snow peas (about 4 ounces), trimmed
- 1 yellow bell pepper, roughly chopped
- 2 tablespoons chopped peeled fresh ginger
- 3 scallions (white parts sliced, green parts cut into 2-inch pieces)
- 1/3 cup sweet Thai chili sauce
- 1 1/2 teaspoons low-sodium soy sauce
- 1/4 cup fresh cilantro
RECIPE DIRECTION :
- Preheat the broiler. Cook the rice as the label directs. Meanwhile, toss the cauliflower with 2 tablespoons vegetable oil and a generous pinch each of salt and pepper; spread on a rimmed baking sheet. Broil, stirring occasionally, until lightly charred and tender, about 10 minutes.
- Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the peanuts and cook, stirring, until lightly toasted, about 1 minute. Remove to a small bowl with a slotted spoon and season with salt and pepper.
- Add the snow peas, bell pepper and ginger to the skillet. Cook, stirring occasionally, until crisp-tender, 1 to 2 minutes. Add the scallions (white and green parts) and cauliflower; toss. Add the chili sauce and soy sauce and continue to cook, stirring often, until the vegetables are glazed, about 2 minutes.
- Fluff the rice with a fork; top each serving with the stir-fry, toasted peanuts and cilantro.
