1 medium sized cauliflower head
1 large carrot, cubed
2 tbsp. sesame oil
2 cloves garlic, minced
2 beaten eggs
3 tbsp. tamari (gf soy sauce)
3 tbsp. hoisin sauce
6 green onions, minced
1 cup shitake mushrooms, chopped
1 cup water chestnuts (can buy these in a can)
1/2 head green cabbage, chopped
liberal amounts of kimchi
1 tbsp sriracha sauce
2-3 tbsp sesame seeds
1. Prep Cauliflower: Shred cauliflower using the largest side of a grater OR by just pulsing some rough cut pieces in a food processor; the end product should resemble smallish grains of rice.
2. Stir fry: Heat 1 tablespoon sesame oil in a large skillet over medium heat. Add the carrots and cook until color changes (about 3-4 minutes). Add garlic and stir fry until fragrant, about 1-2 minutes. Add the cauliflower, mushrooms, water chestnuts, green cabbage, and remaining sesame oil to the pan; stir fry quickly to cook the cauliflower to a soft (but not mushy) texture.
3. Finishing Touches: Make a well in the middle, turn the heat down, and add the eggs. Stir gently and continuously until the eggs are fully cooked. Stir in the tamari sauce, hoison sauce and green onions just before serving. Top with Kimchi, sesame seeds and Sriracha sauce!
Salmon pictured in recipe. Feel free to add a protein!
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