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Servings
Makes 4 - 6 servings
Ingredients
2 tablespoons canola oil
1 medium head cauliflower, chopped fine in a food processor, about the size of rice grains
½ cup small-diced onions
⅛ cup small-diced green bell pepper
⅛ cup small-diced red bell pepper
⅛ cup small-diced yellow bell pepper
¼ cup small-diced carrots
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1½ teaspoons sesame oil
¼ cup sliced green onions
1 tablespoon Salt-Free Sugar-Free Toasted Onion & Garlic®
1 medium head cauliflower, chopped fine in a food processor, about the size of rice grains
½ cup small-diced onions
⅛ cup small-diced green bell pepper
⅛ cup small-diced red bell pepper
⅛ cup small-diced yellow bell pepper
¼ cup small-diced carrots
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1½ teaspoons sesame oil
¼ cup sliced green onions
1 tablespoon Salt-Free Sugar-Free Toasted Onion & Garlic®
How To Prepare
Heat canola oil in a non-stick skillet for 30 seconds on medium high heat. Add the cauliflower, onions, bell peppers, carrots, garlic and ginger. Sauté for 5-7 minutes, stirring frequently and almost constantly shaking the pan back and forth. Add the sesame oil, green onions, and Toasted Onion & Garlic, and mix well. Cook for 1-2 more minutes stirring and shaking the pan as before. Serve immediately.
