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–+ servings

Stir Fried Vegetables with Cauliflower Rice

Beverly Verwey
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Servings 1 person
Calories 538 kcal

Ingredients
  

  • 2 tbsp low-sodium vegetable broth
  • 1 tbsp red wine vinegar
  • 1 tsp balsamic vinegar
  • 2 tsp molasses
  • 1/4 tsp garlic powder
  • 1/4 cup water
  • 1/2 small cauliflower riced
  • 1/4 cup vegetable broth for sautéing
  • 1/4 lb green beans trimmed
  • 1 small zucchini sliced into rounds
  • 2 carrots sliced on a diagonal
  • 1 large head broccoli cut into small florets
  • 1/4 lb snow peas trimmed
  • 1 medium red onion sliced thinly
  • 3 cloves garlic minced
  • 2 tbsp fresh ginger root minced
  • to taste black pepper

Instructions
 

  • Combine the first seven ingredients (broth through to water) in a small pan. Bring to a boil over medium-high heat then reduce heat and simmer until the sauce is reduced by half and thickened.
  • Rice the cauliflower with either a box grater or in a food processor until the cauliflower is the size of rice grains. Set aside.
  • Prepare all the vegetables.
  • In a large pan or wok, heat the ¼ cup vegetable broth. Add the onion, garlic, ginger and saute for 3 minutes. Add the carrots and saute for 3 minutes. Add the remaining vegetables and sauté for 6 to 8 minutes or until the vegetables are cooking but still crisp.
  • Add the cauliflower and sauce and cook for another 2 minutes.
  • Serve.

Notes

If you wish to serve with brown rice then cut the vegetable recipe in half. The nutritional summary for a cup of brown rice is 248 kcal, Carbs: 48.4 g (86%), Protein: 5.5 g (8%), Fat 2.0 g (7%).

Nutrition

Calories: 538kcalCarbohydrates: 86.4gProtein: 23.9gFat: 3.3gSodium: 228.6mg
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