I have always wanted to try to do a stir fry, but I did not want to do it over rice. So I thought I would try using riced cauliflower instead. This makes it extra low-carb and healthy!
You will need:
1 head cauliflower, riced
1c vegetable broth
2T peanut oil
1T sesame seeds
1 red bell pepper, 1″ pieces
1 yellow onion, sliced
1 bunch of asparagus, 1″ pieces
2c sliced Bella mushroom
2t minced ginger root
3 cloves minced garlic
3T soy sauce
1T sesame seed oil
First, I prepared the cauliflower.
Take one head, cut it into small florets.
Put the florets in a food processor, (or Vitamix) in small amounts.
Pulse until it is the size or texture of rice.
Take a large skillet, put the butter in it.
Turn on medium high heat to melt.
Add vegetable broth and cauliflower and mix it in the skillet.
Stir often until browned. It should take around 15 minutes.
The vegetable broth in it makes it take longer than if it was just by itself.
Put the sesame seeds on a baking sheet.
Roast at 350 degrees for 5 or 6 minutes until toasted.
Combine the bell pepper, onion, mushroom, asparagus, garlic and ginger root.
Heat peanut oil in large skillet or wok, on medium high heat until very hot.
Add vegetable mix.
Stir until tender but still a little crunchy, about 5 minutes.
Stir in soy sauce and cook for 30 seconds. Remove from heat and stir in sesame oil and toasted sesame seeds.
Serve over cauliflower. Add a little Himalayan Pink Salt if desired.
Absolutely no guilt, low carb, veggie stir fry!
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