Riced Cauliflower Stir Fry Vegetarian Recipe

Straight from the recipe book of Overlook Medical Center's Chef Todd comes this delicious dish that will have you ditching the takeout menu in favor of a home-cooked stir fry.

Equipment Needed

1 set of measuring cups and measuring pitchers
1 steam kettle
1 small sauté pan
1 wire whisk
2 large metal spoons

Ingredients

10 lb riced cauliflower
1.5 cup sesame oil
1.5 cup garlic cloves, chopped
½ cup ground ginger
1 cup chopped cilantro
2.5 lbs carrot, cubed
1 lb onion diced
2.5 lb corn kernel
2.5 lbs petit peas
2 lb scrambled eggs (optional)
1 cup low sodium soy sauce (use tamari for gluten free)
6 green onions, minced

Instructions

1. Stir Fry: Heat 1 cup of sesame oil in a large soup kettle over medium heat; keep ½ cup sesame oil in reserve to finish stir fry. Add the carrots, onions, garlic, ginger and cilantro stir fry until fragrant, about 5 minutes. Add the cauliflower and remaining sesame oil and ingredients to the pan; stir fry quickly to cook the cauliflower to an al dente state (keep firm factor in residual cooking); should be firm texture.
2. Finishing Touches: Make a well in the middle, turn the heat down and add the precooked scrambled eggs. Stir gently and continuously until the eggs are fully incorporated in the dish. Stir in the soy sauce and green onions just before serving. Serve in Chinese container with sauce and chop sticks.