It's that time of year, the turkey's been gobbled, guests stuffed to capacity have enjoyed the cornucopia of holiday goodies pre and post turkey-time naps. Leftovers everywhere have gotten the "Ross Geller" special; heading full speed into my Christmas-crazy, tinsel time merry-mania... my full body transition into Buddy the Elf is almost complete, and now is exactly when I feel the need to lighten up my meals.
This usually means that my fridge is greener than my Christmas tree and my diet is predominantly vegetables. So, when I had a craving for Chinese food instead of ordering fried rice I decided to make some cauliflower stir-fry with whatever I had on hand.
1 tbsp Grapeseed Oil
1 Head small of Cauliflower, finely chopped (about 4 cups)
1 Maitake mushroom
1 medium sweet white onion chopped
1 cup of chopped celery and carrot
1 cup napa cabbage
2 eggs scrambled
2 tbsp soy sauce
1 tsp fish sauce
Salt & Pepper to taste
[ Optional* a drizzle of chili oil or Sriracha right before you dig in]
Heat 1 tablespoon of grapeseed oil in a large frying pan over medium heat.
Once the oil is hot add your finely chopped cauliflower to the pan and cook for a few minutes stirring until it develops a bit of color.
Remove the cauliflower and reserve for later.
Lower the heat to medium-low, add chopped celery, carrots, and chopped white onions until the onions begin to look translucent.
Chop your Napa cabbage and Maitake mushroom add to your pan.
After about 2-3 minutes push your vegetables to the side and add your scrambled egg to the pan. Once the eggs are cooked add your cauliflower back into the pan with 2 tablespoons of soy sauce and 1 tsp of fish sauce.
Add salt and pepper to taste.