Cauliflower Rice & Spring Veggie Stir Fry
This springy main makes Meatless Monday a snap. Our Soy Ginger packs in the flavor and lets these crisp fresh veggies shine.
What you Need:1 head cauliflower (about 2 pounds)
6 tablespoons Tessemae’s Soy Ginger
5 ounces sliced shitake mushrooms
2 cups snow peas or snap peas, trimmed
½ bunch asparagus, cut into 1-inch lengths
1 bunch scallions, thinly sliced
1 inch fresh ginger, peeled and minced
2 garlic cloves, minced
What to Do:
- Core and cut the cauliflower into large chunks. Scoop about half of the cauliflower into your food processor and pulse until it looks like rice or couscous. Be careful not to over process and make a paste. Transfer to a bowl and continue with the remaining cauliflower.
- Heat 2 tablespoon Soy Ginger in a large nonstick skillet over high heat. Add the mushrooms, snow peas and asparagus. Cook, tossing until asparagus is bright green, about 2 minutes. Transfer to a bowl
- Heat 2 more tablespoons Soy Ginger in the skillet and add the scallions, ginger, and garlic. Cook until fragrant, about 30 seconds. Add the cauliflower and 2 more tablespoons Soy Ginger. Cook, tossing, until the cauliflower is tender, about 3 minutes.
- Divide the cauliflower between bowls and top with the veggies.