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Season Feast - Day 3

Broccolini Kung Pao and Pan-Fried Cabbage-Quinoa

We give broccolini a quick fry and a kung pao dressing with both kick and acidity. It gets that from Sichuan pepper named after the Chinese province. We really don’t hold back on the Asian seasonings in this meal - miso, sesame and soy - which provide the perfect match for fried quinoa.

Contents

Chinese inspired pan-fried broccolini with soy-balsamic glaze with sesame, ginger and miso.

Quinoa*, broccolini*, pointed cabbage*, cucumber*, mushrooms*, water, SOY sauce* (water, SOYBEANS*, WHEAT*, salt, koji), carrots*, scallions*, CASHEW nuts*, sunflower oil*, miso paste* (SOYBEANS*, rice culture*, salt, water), ginger*, white SESAME seeds*, cilantro*, SESAME OIL*, salt, syrup*, apple cider vinegar*, balsamic vinegar* (wine vinegar* (contains SULPHITES), grape juice*), garlic*, corn starch*, brown rice vinegar* (water, brown rice*), lime juice*, paprika flakes*, chili flakes*, five spice mix*, pepper*.

* = organic

Potential allergens: Kung pao sauce: Sulphites, soya, sesame seeds, gluten. Soy dressing: Soya, sesame seeds, gluten. Marinated cucumber: Soya, sesame seeds, gluten. Cashew nuts. Sesame seeds.

Nutritionals pr. 100 g Energy: 370 kJ / 88 kcal Fat: 3.6 g Saturated fatty acids: 0.5 g Carbohydrates: 11 g Sugars: 0.7 g Fiber: 2.3 g Protein: 3.3 g Salt: 0.89 g

Instructions

Before preparing your meal we recommend reading the instructions thoroughly and gathering the kitchen supplies you will need, as well as rinsing all vegetables and herbs. The rest is smooth sailing.

  1. Cut the brown mushrooms into slices, the pointed cabbage into thin strips and the scallions into thin rings. Heat a frying pan over medium-high heat. Add oil to coat. Pan-roast the mushrooms until browned. Add the pointed cabbage, scallions and quinoa until heated through. Fold in the black soy dressing (the one that is looser in consistency). Remove from the heat and keep warm.
  2. Bring a saucepan of slightly salted water to a boil. Cook the broccolini until tender, but still crisp, 3 to 4 minutes. Put in a bowl, drizzle with the thicker dark dressing and toss to combine. Sprinkle with the chopped cashew nuts. (This is your kung pao.)
  3. Put the marinated cucumbers and sesame seeds in a bowl. Toss to combine.
  4. Chop the cilantro leaves and tender stems and sprinkle on the pan-fried cabbage-quinoa. Eat with the kung pao and marinated cucumbers.