|20 oz • Cauliflower|
|1 tbsp • Coconut oil|
|1 cup • Zucchini • small diced|
|1 cup • Summer squash • small diced|
|1 cup • Red pepper • small diced|
|1 cup • Peas - frozen|
|1 tbsp • Garlic clove • minced|
|1 tbsp • Ginger root • minced|
|2 tbsp • Scallions • sliced thin|
|2 tbsp • organic Teriyaki sauce|
|2 tbsp • Sesame oil|
In a cuisanart, ground raw cauliflower to a course grated texture, similar to rice.
In the meantime, dice all vegetables, mince garlic, ginger and slice scallions.
Heat a wok over high heat to a smoke point. Add in Coconut oil.
In a fast progression add in:
Ginger, Garlic and scallions, quickly toss and stir fry:
Add in zucchini and summer squash, and toss to cook and coat with flavorings. Add in grated cauliflower and let cook and slightly brown.
To finish add in teriyaki sauce and sesame oil and peas. Let simmer for several minutes. Adjust seasoning if needed, and serve.
You can add additional vegetables, such as carrots, broccoli florets or nappa cabbage.