Thursday, February 3, 2011

Cauliflower, Carrot + Mushroom Stir Fry

Most of the work is chopping the vegetables. Once that's done the rest of the dish is easy.
  • 1/4 c chicken broth (or vege broth if vegetarian)
  • 1 T soy sauce (gluten-free if necessary)
  • 1.5 t cornstarch
  • oil
  • 1.5 t fresh ginger, chopped
  • 3-5 cloves garlic, minced
  • red pepper flakes (to taste)
  • 1 small head of cauliflower
  • 2 fat carrots
  • handful of mushrooms
  • spicy pickled radishes
  1. In a small bowl, combine the broth with soy sauce and cornstarch. Set aside.
  2. In a sauce pan, heat oil over medium heat. Cook ginger, garlic and pepper flakes for 30 seconds.
  3. Add the cauliflower with 1/4 c water. Let cook for 2 minutes.
  4. Add the carrots. Let cook another 2 minutes.
  5. Add the mushrooms and let cook 2 minutes.
  6. Dump the broth mixture over the vegetables and cover. Let simmer until cauliflower is cooked through.
  7. Add the radishes and stir. Let sit on low heat until ready to serve (with rice).
- use zucchini instead of mushrooms
- add bamboo shoots
- add 1 T orange juice to broth mixture

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