Easy weeknight cauliflower rice stir-fry to the rescue!
Origin of Stir Frying
It’s thought that the cooking method of stir frying originated in China. Traditionally, stir fries are cooked in a wok with a small amount of hot oil and continuously stirred. But since we don’t have a wok (and chances are you don’t either), we used a cast iron skillet for this recipe. You can take a deeper dive into the history of stir frying here.
How to Make Cauliflower Rice Stir-Fry
This easy, versatile, 30-minute recipe starts with my favorite rice substitute: cauliflower! It’s neutral in flavor, marries well with so many dishes, is full of fiber, and adds even more plant-based goodness to this dish. There’s nothing wrong with rice, by the way (let me make that clear!). But some days you just need more vegetables in your life. (Raise hand if this is you, or am I the only one?) The sauce is vibrant, flavorful, and made of ingredients you likely have on hand right now like almond butter, maple syrup, lime juice, coconut aminos (or tamari or soy sauce), and chili garlic (or hot) sauce. The beauty of this recipe is you can use whatever vegetables you have on hand. I went with green beans, bell pepper, cabbage, and green onion. But, really, the options are endless. I hope you all LOVE this stir-fry! It’s: HeartyHealthyFlavorfulSatisfyingQuick + EasyVersatile& Delicious This dish would be perfect as a quick lunch at home and especially ideal as an easy weeknight meal when you don’t have a lot of time to get something on the table. Plus, it reheats beautifully, which makes it perfect for leftovers the next day. If you’re into stir-fries, also be sure to check out our Almond Butter Tofu Stir-Fry, Crispy Peanut Tofu and Cauliflower Rice Stir-Fry, and Portobello Mushroom Stir-Fry. And if you need a dish for pairing, I highly recommend my 20-Minute Asian Kale Salad. If you try this recipe, let us know! Leave comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram! We love seeing what you come up with. Cheers, friends!
