Served over fragrant sesame cauliflower rice, this spicy and savory stir fry of fresh spring mushrooms and snap peas is a delicious way to load up on vegetables for lunch or dinner! Thinly sliced radishes add texture, beautiful pops of color, and a fresh peppery bite.
Author: Good Health Gourmet
Recipe type: Vegan, Vegetables, Stir Fry
Cuisine: Asian
Yield: 4 servings
Ingredients
45ml (3 Tbsp) avocado or other high-heat oil, divided
6g (1 Tbsp) grated fresh ginger, divided
2 cloves garlic, 1 grated, 1 thinly sliced
1 medium head (1 lb) cauliflower, processed or grated into “rice”
Kosher salt
20 ml (4 tsp) coconut aminos, divided
2.5 ml (½ tsp) toasted sesame oil
12g (4 tsp) sesame seeds
8g (1 Tbsp) gochugaru* (Korean chili flakes), divided
4 oz colorful radishes (like daikon or watermelon), thinly sliced
2 green onions or scallions, trimmed & thinly sliced
Procedure
Make sesame cauliflower rice: Set a large wok or deep skillet over medium heat. When pan is hot, add 15ml/1 Tbsp oil and swirl to coat. Add 1 ½ tsp grated ginger and grated clove garlic; stir fry 20-30 seconds until fragrant.
Add riced cauliflower and a generous pinch salt, tossing to coat. Cook for 4–6 minutes, tossing and stirring frequently, until cauliflower is cooked through and browned bits begin to form. Add 2 tsp coconut aminos, sesame oil, and 1 ½ tsp gochugaru; toss to combine and cook for 1 minute. Transfer mixture to a bowl and keep warm. Wipe out pan.
Stir fry mushrooms and snap peas: Set pan back on burner and increase heat to medium-high. Add 15 ml/1 Tbsp oil, swirling to coat. Add remaining 1 ½ tsp ginger and cook 15-20 seconds until fragrant.
Add mushrooms and a generous pinch salt, tossing to coat. Cook mushrooms for 5-6 minutes, tossing frequently, until much of their liquid evaporates and they begin to brown. Add sliced garlic, remaining 1 ½ tsp kochugaru and remaining 2 tsp coconut aminos; cook for 1 minute, stirring. Add sherry, vegetable stock, and rice vinegar, tossing to coat. Cook until liquid is mostly absorbed, 3-5 minutes. Add remaining 10ml/2 tsp coconut aminos. Transfer mushrooms to a large bowl.
Add remaining 15ml/1 Tbsp oil to pan. When oil is hot, add snap peas and a generous pinch salt, tossing to coat. Cook snap peas for 3-4 minutes until crisp tender and lightly charred in some spots. Add to mushrooms and toss together.
Serve: Spoon cauliflower rice onto plates. Fold radishes and green onions into vegetable mixture, and spoon over cauliflower rice. Garnish with sesame seeds if desired.
Notes
*Gochugaru is a coarsely ground type of red chili flake used primarily in Korean cuisine. Spicy, smoky and a tiny bit fruity, it adds a pleasant tingly heat to this stir fry. Look for gochugaru in an Asian market, or buy online.
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/spicy-stir-fried-mushrooms-snap-peas-sesame-cauliflower-rice/