Simple, all-vegetable stir-fry with healthy vegetables and a rice made with cauliflower in Asian tamari sauce. Ready in under 30 minutes, delicious, aromatic and filling.
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 2Servings
Calories 571kcal
Ingredients
FOR THE CAULIFLOWER RICE: :
600gCauliflower head~600gcleaned and crushed into rice*.
For the cauliflower, heat a large pan of water, add cauliflower and blanch for 6 minutes. Set aside and keep warm (e.g. in a warming drawer
600 g Cauliflower head~600g, 45 ml Water
Mix all ingredients for the sauce into a small bowl and whisk until smooth. Set aside.
7,5 ml Sesame oil, 32 g Almond paste, 60 ml Tamari or another gluten-free soy sauce, 30 ml Lime juice, 2-4 EL Asian chili sauce, 3 g freshly grated ginger, 15 ml maple syrup, 15-30 ml Water, Optional: Bird Eye Chili according to taste
Heat another pan, add sesame oil, sauté beans and cashews for 2-3 minutes. Add kale, red bell bell pepper and red cabbage. Deglaze with tamari and water and continue cooking over medium heat for another 10 minutes, until the vegetables are soft but still firm to the bite.
30 ml Tamari, 15 ml Water, 150 g green beans, 120 g red bell bell pepper, 100 g Kale, 89 g Red cabbage, 60 g Cashews, 15 ml Sesame oil or coconut oil or water if oil is to be avoided
Arrange cauliflower rice on a large serving plate, top with the hot stir-fry and drizzle with the sauce. Garnish and enjoy!