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Asian Stir-Fry with Cauliflower Rice {Recipe}

Asian Stir-Fry with Cauliflower Rice Recipe from Paleo Cooking from Elana’s Pantry: Gluten-Free, Grain-Free, Dairy-Free Recipes by Elana Amsterdam

Asian Stir-Fry with Cauliflower Rice - www.cooksandbooksandrecipes.com

Asian Stir-Fry with Cauliflower Rice. Photo Credit: Leigh Beisch

Author Elana Amsterdam:

Although stir-fries are traditionally made in a wok, I use a 12-inch skillet, which works just as well. The key is having a large surface area for cooking the bounty of vegetables in this Asian-inspired medley of sesame-spiced ingredients.

When I gave up starchy rice, I didn’t think I’d ever get to mop up sauces in a plate of yumminess again. Then along came cauliflower rice. Low in carbohydrates and high in nutrients, it’s a wonderful accompaniment to dishes such as Asian Stir-Fry or Beef with Broccoli.

Cooks&Books&Recipes Editors:

As soon as I spotted “Cauliflower Rice,” I knew this was the first recipe I would make. I’ve tried mashed cauliflower as a substitute for mashed potatoes, but somehow it just never convinces me that I’m eating anything close to mashed potatoes. On the other hand, cauliflower as rice? That’s genius! Anytime you cut up cauliflower, it starts to resemble rice, so I had a good feeling about this idea.

It’s pretty darn simple too. Chop up the cauliflower and then give it a whirl in the food processor.

 

Cauliflower Rice in the Food Processor - www.cooksandbooksandrecipes.com

Cauliflower “rice” in the food processor. Photo credit: Cooks&Books&Recipes

 

 

 

 

 

 

 

 

 

Add it to some sauteed onions and celery in a skillet, cover, and cook for about the same amount of time as rice. It looks, smells, and tastes like sauteed rice, but has 5-6 grams of carbohydrates per cup instead of the 45 grams in a cup of rice and is loaded with nutrients.

Skillet Cauliflower Rice - www.cooksandbooksandrecipes.com

Cauliflower Rice. Photo credit: Cooks&Books&Recipes

 

 

 

 

 

 

 

 

 

Is it as easy to make as rice? Of course not. But it’s not much more difficult. Plus this recipe made a HUGE batch (I’d say 6 servings at least, rather than 4), and the leftovers reheat beautifully. As for the Asian Stir-Fry, do not leave out the ume plum vinegar or the toasted sesame oil — they give a basic stir-fry added zip!

P.S. Thanks to author Elana Amsterdam, we’re giving away two signed copies of Paleo Cooking from Elana’s Pantry: Gluten-Free, Grain-Free, Dairy-Free Recipes. Be sure to enter the giveaway here!

Paleo Cooking from Elana's Pantry cookbook cover - www.cooksandbooksandrecipes.com

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Asian Stir-Fry with Cauliflower Rice

Featured Recipe From: Paleo Cooking from Elana's Pantry: Gluten-Free, Grain-Free, Dairy-Free Recipes

Yield: 4

Ingredients:

Asian Stir-Fry

  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons coconut oil
  • 1 medium onion, finely chopped (about 1 cup)
  • 2 heads broccoli, sliced into 3-inch spears (about 4 cups)
  • 2 medium carrots, sliced (about 1 cup)
  • 2 heads baby bok choy, sliced crosswise into 1-inch strips (about 1 1/2 cups)
  • 4 ounces shiitake mushrooms, stemmed and thinly sliced (about 1 cup)
  • 1 small zucchini, sliced (about 1 cup)
  • 1/2 teaspoon sea salt
  • 1 1/2 cups water
  • 2 tablespoons arrowroot powder
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons ume plum vinegar
  • 1 tablespoon honey

Cauliflower Rice

  • 3 tablespoons olive oil
  • 1 medium onion, finely chopped (about 1 cup)
  • 4 stalks celery, finely chopped (about 1 cup)
  • 1 large head cauliflower, trimmed and coarsely chopped
  • 1/4 teaspoon sea salt

Directions:

For the Asian Stir-Fry:

Heat the coconut oil in a large skillet over medium heat. Sauté the onion for 8 to 10 minutes, until soft and translucent. Add the broccoli, carrots, and chicken and sauté for 10 minutes until almost tender. Add the bok choy, mushrooms, zucchini, and salt and sauté for 5 minutes. Add 1 cup of the water, cover the skillet, and cook for about 10 minutes, until the vegetables are wilted.

In a small bowl, dissolve the arrowroot powder in the remaining 1/2 cup of water, stirring until thoroughly combined. Add the arrowroot mixture to the vegetables and cook for 2 to 3 minutes, stirring constantly, until the sauce thickens and becomes glossy. Stir in the sesame oil, vinegar, and honey, then serve.

For the Cauliflower Rice:

Heat the olive oil in a large skillet over medium heat. Sauté the onion for 8 to 10 minutes, until soft and translucent. Add the celery and sauté for 5 minutes.

In a food processor, pulse the cauliflower until it is the texture of rice. Add the cauliflower to the skillet, cover, and cook for 15 to 20 minutes, stirring occasionally, until soft. Stir in the salt and serve.

 

 

© 2013 Elana Amsterdam

Reprinted with permission from Paleo Cooking from Elana’s Pantry: Gluten-Free, Grain-Free, Dairy-Free Recipes by Elana Amsterdam (Ten Speed Press).

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