Great “Veggie-night” meal. Quick and easy, but you do need to cook in steps.
You can use any vegetables you have on hand, here is what I used:
1/2 head of cabbage, sliced
1lb. bag of frozen green beans, I like the skinny ones (haricot verts)
1/2 lb. frozen broccoli cuts
1 can bean sprouts (sliced water chestnuts are great too!)
2 cloves of garlic, chopped
2 tbsp. oil of choice
1/3 cup soy sauce or coconut aminos
1 tbsp. grated ginger
1 tsp. fish sauce
rice wine vinegar (optional)
salt, pepper, red pepper flakes to taste
12 oz. bag riced cauliflower or 2 cups regular rice, cooked
1 tbsp. butter
browning riced cauliflower
First make your cauliflower, I like to use a little butter to sauté the riced cauliflower so I can get the brown flecks. Season to taste with salt and pepper. Set aside and keep warm.
Get your Wok or large frying pan hot then add a little of the oil, it should heat very quickly. Add your first veggie and stir-fry over high heat, keep the vegetables moving. When crisp-tender remove from pan by placing in a large bowl.
Repeat with all of the veggies in batches and place in the same bowl, this should move along rather quickly.
assorted stir-fried vegetables
Leave the last sautéed vegetable in the pan and add the garlic and ginger, stir and then add the rest of the ingredients. Do this quickly, you do not want to burn your garlic.
bean sprouts, garlic, ginger, soy sauce, fish sauce, salt, pepper, red pepper flakes.
Add the held vegetables and mix thoroughly. You can add a little more soy sauce or water if it seems to dry. You can also add a couple of tsps of rice wine vinegar.
Serve over the riced cauliflower.
stir-fried veggies over riced cauliflower