Filled with loads of flavor, this dish will make your family think you spent all day in the kitchen — but don’t worry, we won’t tell them how easy it really is to make! Cauliflower rice, which can be prepped fresh or purchased ready to go in the freezer section of most supermarkets, is delicious way to cut calories and squeeze in extra veggies. Don’t be surprised when your kids go “stir-crazy” and ask for it every week. Thankfully, it’s so simple that you can turn every Friday into stir-Friday.
2 cups cauliflower rice
2 cups hemp tofu and/or jackfruit
2 cups zucchini, thinly sliced or julienned
1 cup mushrooms, sliced
1/2 cup green onion, chopped
1/4 cup fresh basil, chopped
1 cup shisito peppers, chopped
4 cups shredded romaine lettuce (or purple cabbage)
1 tsp. Chinese spice blend
1 tsp. ground ginger
2 tsp. ground mustard seed
2 cloves garlic, diced
2 Tbsp. sesame oil
1 Tbsp. coconut aminos or tamari
2 Tbsp. rice vinegar (unsweetened)
1 Tbsp. toasted sesame seeds
- In hot frying pan or wok, add oil, garlic, veggies and spices.
- Once veggies start to sizzle, add tofu and/or jackfruit and consistently stir, allowing to thoroughly heat and fry until glazed brown. Add more oil and vinegar if needed or desired.
- Stir in cauliflower rice and toss.
Optional: Garnish with fresh green pepper, basil, fresh grated ginger and toasted sesame seeds.