Favorite Vegetable Stir Fry with Cauliflower Couscous
Team: The Cooking Commodores
Host School: Vergennes Union Elementary School
Age Group: Middle School
Ingredients
Stir Fry
6 tablespoons olive oil
1 onion, diced
¼ cup peeled minced fresh ginger
6 garlic cloves, minced
2 cups broccoli florets
3 carrots, diced
1 red bell peppers, cut into strips
1 cup shredded cabbage
1 cup kale
3 tablespoons cornstarch
1/4 cup soy sauce
1 tablespoon oriental sesame oil
1 teaspoon cayenne pepper
1 cup water
3 eggs
Cauliflower Couscous
1 head of cauliflower
4 tablespoons butter
1 cup water
Preparation Instructions
Heat 3 tablespoons olive oil in large nonstick skillet or wok over high heat.
In a small bowl, mix soy sauce, cornstarch, cayenne pepper and sesame oil. Set a side.
Add onion, ginger and garlic to skillet; stir 15 minutes till onions start to caramelize. Add carrots and broccoli and cook for 10 minutes. Add bell peppers and cabbage and stir-fry 10 minutes or until vegetables are crisp-tender.
Add soy sauce mixture to vegetables and mix thoroughly. Add eggs and kale and cook for 5 minutes or till eggs are cooked. Season with salt and pepper. Serve on top of Cauliflower Couscous.
Cauliflower Couscous
1 head of Cauliflower
4 tablespoons butter
Process cauliflower with food processor till small and fine, resembling couscous. Add water as needed to help blend, removing large pieces.
Heat butter in skillet and cook cauliflower till soft and golden. Serve with Favorite Vegetable Stir Fry