Cauliflower Rice Stir Fry in a Long Handle Wok
Experience a vibrant stir fry bursting with fresh flavors and textures, featuring riced cauliflower as a low-carb base. This quick and nutritious dish combines colorful vegetables and your choice of protein, all tossed together in a savory sauce, making it a perfect meal over a live-fire.
ingredients
- 1 head cauliflower, riced
- 1 bell pepper, sliced
- 1 cup snap peas
- 1 carrot, julienned
- 1 zucchini, sliced
- 1 lb protein (chicken, shrimp, tofu)
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1/4 cup soy sauce
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sriracha (optional)
- Salt and pepper to taste
- Green onions and sesame seeds for garnish
steps
- 1.
Create the sauce by mixing soy sauce, sesame oil, rice vinegar, honey, and sriracha in a bowl.
- 2.
In a Barebones Long Handle Wok over a live-fire, heat some oil and add your protein, cooking until it's nicely browned and cooked through. Remove the protein from the wok and set aside.
- 3.
Add garlic and ginger to the same wok, sautéing until fragrant.
- 4.
Toss in the vegetables, stirring until they become tender yet retain a crisp bite.
- 5.
Add the riced cauliflower and the prepared sauce to the wok, cooking for about 5 minutes while stirring frequently.
- 6.
Return the cooked protein to the wok, mixing everything together until well combined.
- 7.
Season with salt and pepper to taste, then sprinkle with green onions and sesame seeds before serving.