Stir Fried Cauliflower With Green Peas Ginger Food

CAULIFLOWER RICE STIR-FRY

Steps:

• Heat sesame oil in a large nonstick skillet over medium heat. Add garlic and ginger and cook until fragrant, about 1 minute. Add riced cauliflower medley and cook, stirring frequently, until vegetables are tender-crisp, about 5 minutes. Stir in soy sauce and cook for 1 minute.
• Move cauliflower mixture to one side of the skillet and pour eggs into the other side. Cook and stir until eggs are scrambled, about 3 minutes. Mix eggs and cauliflower mixture together and cook until heated through, about 1 minute.

GINGER VEGGIE STIR-FRY

Steps:

• In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
• Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.

PAN-ROASTED SPICED CAULIFLOWER WITH PEAS

Steps:

• Heat a large sauté pan or cast-iron skillet over medium-high. Add the ghee or oil, and when it is hot, add the cauliflower. Stir until the cauliflower begins to color, 1 to 2 minutes. Season with salt and pepper. Continue stirring until the cauliflower is half-cooked, about 5 minutes, lowering the heat if necessary to keep it from browning too quickly.
• Add the cumin, mustard seeds, turmeric and makrut lime leaves, if using. When they begin to sizzle, add the ginger, garlic and chilies. Stir well and add the peas, along with a sprinkle of salt. Cover to let the peas steam until tender, 2 to 4 minutes. Sprinkle with the slivered scallions and cilantro. Serve with lime wedges.

CAULIFLOWER STIR-FRY WITH TOASTED PEANUTS

Steps:

• Preheat the broiler. Cook the rice as the label directs. Meanwhile, toss the cauliflower with 2 tablespoons vegetable oil and a generous pinch each of salt and pepper; spread on a rimmed baking sheet. Broil, stirring occasionally, until lightly charred and tender, about 10 minutes.
• Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the peanuts and cook, stirring, until lightly toasted, about 1 minute. Remove to a small bowl with a slotted spoon and season with salt and pepper.
• Add the snow peas, bell pepper and ginger to the skillet. Cook, stirring occasionally, until crisp-tender, 1 to 2 minutes. Add the scallions (white and green parts) and cauliflower; toss. Add the chili sauce and soy sauce and continue to cook, stirring often, until the vegetables are glazed, about 2 minutes.
• Fluff the rice with a fork; top each serving with the stir-fry, toasted peanuts and cilantro.

SPICY CAULIFLOWER STIR-FRY

Steps:

• Break up the cauliflower into large florets, then use your hands to break into very small florets.
• Heat a large, heavy skillet over medium-high to high heat. Add the oil, then the cauliflower and garlic. Stir the cauliflower around in the pan, allowing it to get very brown in some parts. Cook for 3 minutes, then turn the heat to low.
• Add the soy sauce, lime juice and most of the green onions, reserving the rest for serving. Stir and allow to cook for 1 minute, then add the sriracha and stir until incorporated. Add a little more sriracha if you want a deeper color and flavor.
• Serve hot in a bowl. Sprinkle the remaining green onions on top and serve with lime wedges.

GINGER STIR FRIED CAULIFLOWER WITH OYSTER SAUCE

Steps:

• Mix cauliflower with 1 tbsp soy sauce & have the sugar stirred into the soy.
• Turn wok or large skillet to high heat, add oil, and when it starts smoking add ginger and garlic for about 15 seconds Turn heat down a little bit but still high.
• Add cauliflower and scallions, stir and cook for about 2 minutes.
• Add stock, water, oyster sauce and remaining soy sauce Cook for 1 minute.
• If you like a thicker sauce add corn starch stir and cook for no more than 1 minute.

SIMPLE CAULIFLOWER STIR-FRY

Steps:

• Bring a large pot of water to boil.
• Cut off and discard cauliflower leaves and cut out the core; cut the cauliflower into florets.
• Add 1 tablespoon of salt to boiling water; bring back to a boil and add the cauliflower; stir gently as water comes back to a boil, boil for about 1 minute, or till cauliflower is tender but still firm; drain and set aside.
• heat a large wok over high heat; add the oil and swirl to coat; add the garlic and stir-fry until it starts to turn golden, 15-20 seconds; add the cauliflower and stir-fry for 30 seconds to 1 minute; press it against the side of the wok to sear it but don't mash it.
• Add 1/2 teaspoon of salt, stir-fry briefly and serve.

STIR-FRY BEEF WITH CAULIFLOWER AND PEAS

Steps:

• Combine beef with 1/2 tsp of salt, cornstach, and 1 T. of the oil.
• Mix well with your hands.
• Cook cauliflower and carrot in boiling water for 8 minutes; drain well.
• Plunge peas into boiling water for 5 seconds: rinse with cold water and drain.
• Heat 2 T. of oil over medium-high heat in wok; Stir-fry beef 1 minute: Add sherry and cook 1 minute.
• Remove and set aside.
• Combine sauce ingredients in a bowl.
• Heat 1 T. oil to medium-high heat in wok.
• Stir-fry carrots, cauliflower and peas for 1 minute, adding the peas last.
• Add beef.
• Quickly pour in sauce mixture.
• Stir-fry 2 minutes.
• Serve immediately, over steamed rice.