Mushrooms, snap peas, and radishes of all varieties and colors are popping up at the markets now, so I combined them in this easy and satisfying vegan stir-fry. I’m a huge fan of cauliflower rice because it’s so versatile, and I love putting an Asian spin on it with sesame, ginger and garlic, plus a generous dose of Korean chile flakes for some heat. This is a one-pan meal made completely on the stove top, so it’s great for warm days and busy weeknights. Use a mixture of various mushroom varieties, and if possible, super colorful radishes like watermelon and pink, purple or green daikon for eye appeal. You can also use white, toasted, or black sesame seeds, or a combination (which is my preference). Trust your own taste buds on this one – increase or decrease the chili flakes as desired, and feel free to add more coconut aminos if you’re not sodium sensitive.
Enjoy!
- 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
- 2 lb mixed fresh mushrooms (crimini, shiitake, maitake, oyster), sliced
- 4 fl oz (¼ cup) medium-dry sherry
- 8 fl oz (½ cup) vegetable stock
- 15ml (1 Tbsp) unseasoned rice vinegar
- 1 lb snap peas, strings removed
- 4 oz colorful radishes (like daikon or watermelon), thinly sliced
- 2 green onions or scallions, trimmed & thinly sliced
- 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.
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