You can find riced cauliflower in the produce aisle of your supermarket, in the frozen section, or you can prepare it yourself. Place cauliflower florets in a food processor and pulse until it breaks down into rice-size pieces. EASY!
Course Main Course
Keyword Carrots, Cashews, Cauliflower, Edamame, Fresh Ginger, Garlic, Red Bell Pepper, Scallions, Sesame Oil, Snow Peas, Soy Sauce, Vegetable Oil
Heat 1 tablespoon peanut oil in a large wok or skillet overhigh heat. Add scallions, ginger and garlic; cook, stirring, until scallion shave 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.
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.