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Main course · Vietnamese

Nam Xao Sup Lo (Mushroom and Cauliflower Stir-Fry)

20 min Serves 4 ~333 kcal/serving ~£6.00 (£1.50/serving) Dairy-freeGluten-freeVeganVegetarian

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Ingredients

  • 300 g chestnut mushrooms, sliced
  • 300 g cauliflower florets
  • 2 garlic cloves
  • 2 tbsp gluten-free soy sauce (tamari)
  • 1 tsp caster sugar
  • 320 g jasmine rice

Nutrition (per serving)

Calories
333 kcal
Protein
9.9 g
Carbohydrate
68.8 g
of which sugars
4.1 g
Fat
1 g
of which saturates
0.2 g
Fibre
3.1 g
Salt
1.31 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Cook the jasmine rice according to the pack.

  2. 2

    Blanch the cauliflower florets in boiling water for 3 minutes, then drain.

  3. 3

    Heat a little oil in a wok over a high heat and fry the garlic for 30 seconds.

  4. 4

    Add the mushrooms and cauliflower and stir-fry for 4 minutes.

  5. 5

    Stir in the tamari and sugar and toss for 1 more minute. Serve with the rice.

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