Ingredients
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3 tablespoons peanut oil, divided
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3 scallions, sliced
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1 tablespoon grated fresh ginger
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1 tablespoon minced garlic
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½ cup diced red bell pepper
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1 cup trimmed and halved snow peas
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1 cup shredded carrots
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1 cup frozen shelled edamame, thawed
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4 cups riced cauliflower (see Tips)
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⅓ cup unsalted roasted cashews
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3 tablespoons reduced-sodium tamari or soy sauce (see Tips)
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1 teaspoon toasted sesame oil
Directions
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Heat 1 tablespoon peanut oil in a large wok or skillet over high heat. Add scallions, ginger and garlic; cook, stirring, until scallions have softened, 30 to 40 seconds. Add bell pepper, snow peas, carrots and edamame; cook, stirring, until just tender, 2 to 4 minutes. Transfer everything to a plate.
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Add the remaining 2 tablespoons peanut oil to the pan. Add cauliflower and stir until mostly softened, about 2 minutes. Return the cooked vegetables to the pan, along with cashews, tamari (or soy sauce) and sesame oil. Stir until well combined.
