Stir-Fry Cauliflower & Mushrooms

18 Apr

Stir-Fry Cauliflower & Mushrooms

Welp, Lent is over please don’t go get fat now. I know some of you including myself can’t wait till Easter to pig out on whatever food fat people eat that you sacrificed in the hopes to resurrect your abs. Here’s a savory low calorie dish that will keep you continuing on whatever fat free pilgrimage you are on.

You’re Welcome!

Here’s how you make it!


  1. First, prepare sauce by mixing together all sauce ingredients except cornstarch. Prepare the cornstarch and water mixture in a separate cup or bowl. Set both aside.
  2. Break the head of cauliflower up and chop up mushrooms.
  3. Place 2-3 Tbsp. oil to a wok or large frying pan over medium-high heat. Add the onion, half of the garlic, pepper flakes, and cauliflower. Reserve the rest of the garlic for later.
  4. Stir-fry for 5 minutes. When the wok or frying pan becomes dry, add a little of the water (a few Tbsp. at a time) – enough to keep the ingredients frying nicely.
  5. Add 2 Tbsp. soy sauce and continue stir-frying for 5 more minutes, or till cauliflower becomes tender then add mushrooms. Add a little more water when the pan becomes too dry (up to 1/4 cup).
  6. When the cauliflower and mushrooms are soft, add the rest of the garlic plus the sauce. Stir fry to incorporate.
  7. Lastly, in a separate sauce pan or empty wok add the sauce mixture and cornstarch/water mixture. Stir well so that the sauce thickens uniformly (this will only take a minute or less). Remove from heat.
  8. Taste test the cauliflower & mushroom for (sea) salt. If not salty enough, it’s prefect to drizzle the sauce over it. If too salty, add 1 Tbsp. lime juice (or substitute 1 Tbsp. lemon juice).
  9. Now add 3/4 of the fresh basil, stirring briefly to incorporate.
  10. Slide onto a serving platter and sprinkle the rest of the basil over top. Serve with long grain brown rice (stir-fry rice in olive oil, soy sauce and parsley and basil.) Enjoy!

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