A detailed recipe for cooking Thai cuisine with a photo. value of one serving: (total 4) Calories 390, total fat one 6 g., saturated fats, proteins 9 g, carbohydrates 55 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Food Photography: Ryan Dausch Time: 35 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. jasmine rice
- 1 head of cauliflower, sorted into inflorescences
- 3 tbsp. l sunflower oil
- Salt and freshly ground black pepper
- 1/4 Art. salted roasted peanuts
- 1 tbsp. peas (approximately 100 gr.), peeled
- 1 coarsely chopped yellow pepper
- 2 tbsp. l finely chopped fresh ginger
- 3 feathers of green onions (cut the white part into slices, green into pieces of 5 cm.)
- 1/3 Art. thai sweet chili sauce
- 1.5 tsp soy sauce
- 1/4 Art. fresh parsley
Recipes with similar ingredients: jasmine rice, peas, bell peppers, ginger root, cauliflower, chili sauce, soy sauce, onion green, parsley, peanuts
Recipe preparation:
- Preheat the roasting pan. Cook rice according to instructions on the packaging. Meanwhile, mix cauliflower with 2 Art. l sunflower oil and a large pinch of salt and pepper; put on a baking sheet with high sides. Fry periodically turning over for about 10 minutes, until the cabbage becomes soft.
- In a large skillet over high heat, heat the remaining a tablespoon of sunflower oil. Lightly roast peanuts in for a minute. Transfer to a small bowl and season with salt and pepper. Add peas, peppers and ginger to the pan. Slightly fry, stirring occasionally, for 1-2 minutes. Add onion (both white and green parts) and cauliflower; mix. Pour in chili sauce and soy sauce and, stirring constantly, cook 2 more min. Stir the rice with a fork; put on top of each serving of rice roasted cauliflower, roasted peanuts and garnish parsley.
