Makes:
6 servings as a side dish
Utensil:
Saladmaster Food Processor
7 Qt./6.6 L Wok with Cover
small mixing bowl
Contributed By:
Cathy Vogt
Certified Health Coach & Natural Foods Chef
Ingredients
Recipe Description:
Lighten up your traditional stir fried rice by substituting rice for cauliflower and adding in a lot of vegetables. Serve as a side dish or as an entrée with a side of seaweed salad or sautéed greens.
3
eggs, organic
1
teaspoon
water
(5
mL)
1⁄2
pound
shrimp, peeled, deveined and diced into small pieces
(227
g)
3
cloves garlic, shredded, use Cone #1
1
tablespoon
ginger, shredded, use Cone #1
(6
g)
2
small
heads cauliflower, rinsed and drained, processed, use Cone #3 (about 4 cups)
10
ounces
frozen mixed vegetables (peas, carrots, green beans, corn or your favorite combination)
(284
g)
4
scallions, white and green part, thinly sliced
1
teaspoon
toasted sesame oil
(5
mL)
2
tablespoons
tamari or natural soy sauce
(30
mL)
1⁄4
cup
almond slivers, toasted (optional)
(27
g)
Directions:
- Preheat wok over medium heat until several drops of water sprinkled on wok skitter and dissipate.
- In a small bowl, whisk eggs with water until combined. Add eggs to wok and cook approximately 30 seconds, until cooked through. Remove eggs and set aside.
- Place chopped shrimp in wok and cook for 1 - 2 minutes until cooked through and firm. Remove from heat and set aside.
- Add cauliflower, garlic and ginger to wok, spreading vegetables out to cover pan. Stir fry for 2 - 3 minutes, tossing occasionally.
- Add frozen mixed vegetables, cooked eggs and shrimp. Toss to combine and place cover on pan slightly ajar. Stir fry for 2 - 3 minutes.
- Season stir fry with toasted sesame oil, tamari and chopped scallions.
- Taste and add more seasoning, if needed.
- Serve stir fry topped with toasted slivered almonds, if desired.
Tips:
- Substitute shrimp for chicken, beef or tofu.
- Substitute frozen vegetables for your favorite combination of fresh seasoned vegetables: broccoli, zucchini, snap peas, carrots.
Directions
Tips
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