IN THE KIT
6 ozjasmine rice
4 ozbell pepper
1 ozchili garlic paste
2 ozginger/onion/garlic/sesame blend
2 ozgreen onion
8 ozkung pao sauce
2 ozfresh cilantro
Salt & pepper
Kitchen Items Needed
Small saucepan with lid
Rimmed baking sheet
12oz measured water
Preheat oven to 425°F with a rack in the centre;
Pick cilantro leaves from stems; finely chop stems, keeping leaves whole;
Trim end from cauliflower & cut into 1-inch florets;
Thinly slice green onion, separating green & white bits;
Core & thinly slice bell peppers;
In the same saucepan, combine rice & measured water, & a pinch of salt; bring to a boil. Cover & cook over low heat until rice is tender & water is absorbed, about 17 minutes. Place edamame on top, cover & let sit off heat until step 6.
Meanwhile, on a rimmed baking sheet, toss cauliflower with 1½ tablespoon oil, white parts of onion & season with salt & pepper. Spread cauliflower into a single layer & roast on center rack until cooked through, 15 – 20 minutes.
Meanwhile, add ginger/garlic blend to skillet & cook over medium high heat for 30 seconds until fragrant. Add peppers & cook until just tender, 4-5 minutes. Turn off the heat, add carrots, mix, set aside.
Once cooked, add half of the sauce, ½ chili garlic sauce (careful, it's spicy!) directly on the baking sheet & toss well.
Roughly chop peanuts. Fluff rice with a fork. Serve rice topped with roasted cauliflower, veggies & green parts of onion. Drizzle with remaining sauce, extra chili garlic paste & garnish with chopped peanuts & cilantro leaves. Enjoy!