Sign up for our monthly email!
Ingredients
- SAUCE
- 1/3 cup low-sodium soy sauce
- 1 tsp. sesame oil
- 1/4 vegetable stock or water
- 1 1/2 tsp. maple syrup or honey
- 1 tsp. red pepper flakes
- 1-2 tsp. freshly grated ginger
- 3 cloves of garlic, minced
- 1 tbsp. cornstarch
- STIR FRY
- 4 cups riced cauliflower
- 2 tbsp. canola oil
- 1 medium onion, thinly sliced
- 1 cup shredded carrots
- 1 cup sugar snap or snow peas
Instructions
- In a small bowl, mix together all sauce ingredients. Set aside.
- In a large skillet, heat canola oil over medium-high heat. Add riced cauliflower and sauté for 5 minutes, until it begins to brown.
- Add sauce to cauliflower. Cook for 2-3 minutes or until sauce has thickened.
- Add onion, carrots and peas. Continue to sauté for about 5 minutes until vegetables have softened and peas are bright green.
- Serve and enjoy!