Categories  

                

Asian/Hawaiin


1 head cauliflower
6 tablespoons peanut oil
2 shallots, thinly sliced
1 (2-inch) piece ginger, peeled and grated
1/2 small head napa cabbage, core removed and finely sliced
1 carrot shredded (or 6-8 baby carrots shredded)
Salt
2 cloves garlic, minced or sliced thin (or more to taste)
hot peppers sliced thin (optional thai/Serrano/jalepeno)
Protein: 1/2 pound medium shrimp, peeled and deveined, or chicken/pork/beef
3 large eggs, lightly beaten
1/2 cup frozen peas, thawed in warm water (optional)
3 tablespoons soy sauce
1/4 bunch scallions, sliced, for garnish
Shaoxing wine
5 spice seasoning
cashews or peanuts chopped

Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice. This recipe uses about 4 cups of cauliflower rice. If you have any leftover, save it for another use.

Heat 2 tablespoons of the peanut oil in a wok or a large nonstick skillet over medium-high flame. Give the oil a minute to heat up, then add the shallots, the ginger, peppers if using and stir-fry for 1 minute until fragrant. Add the carrots and cabbage and some 5 spice and stir-fry until the cabbage is wilted and soft, about 8 minutes, add a splash of Shaoxing about 4 minutes in. Remove the vegetables to a side platter and wipe out the wok with dry paper towel.

Put the pan back on the heat and coat with 2 tablespoons of oil. Add the garlic and to the wok and saute gently until fragrant. Add the cauliflower and cook about 8 minutes. Remove to a side platter, and add Protein and cook till done. Set aside on platter with vegetables. Add remaining oil to the wok and when hot, crack the eggs into the center. Scramble the egg lightly, then let it set without stirring so it stays in big pieces. Fold in the cauliflower and toss with the egg until well combined, breaking up the clumps with the back of a spatula. Return the sauteed vegetables and protein to the pan along with the peas if using and season with 5 spice, soy sauce and a splash or two of Shaoxing. Toss everything together to heat through. Spoon the mixture out onto a serving platter, and garnish with scallions and nuts.

Serve

Excellent