Classic and healthy Sichuan cuisine dish.

Cook rice:
Combine rice, boiling water and a pinch of salt in a pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more min. Do not lift lid during cooking.

Prep and cook veges:
Cut cauliflower into small florets, dice capsicum 2cm, slice beans in half widthways, cut spring onions into 5cm lengths.

Cook cauliflower:
Heat a drizzle of oil in a fry-pan on medium-high heat and cook cauliflower for about 5-8 min, until browned and beginning to soften. Add capsicum, beans and spring onions and cook a further 5 min.

Finish veges:
Add garlic, edamame beans, peanuts, soy sauce, vinegar, sugar, a pinch of chilli flakes and a splash of water and cook, stirring, until fragrant.

Serve with rice, topped with kung pao vegetables.