Cauliflower rice and brussels sprouts stir fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
2 tbsp Kikkoman Low Sodium Soy Sauce 150 grams Portabella Mushrooms 1 clove Garlic 1.5 cup Cauliflower, raw 1.5 tbsp Extra Virgin Olive Oil 20 grams Cilantro, raw 1 1tsp Sesame Oil 1 tsp Ginger Root .25 cup, chopped Onions, raw 1 tbsp Thai Kitchen Roasted Red Chili Paste (by RIGOURTORTOIS) 1.5 cup Brussels sprouts, fresh
Use riced, raw cauliflower and shaved brussels sprouts.
Add half of oil to pan, add onion and cauliflower, cook for a few minutes.
Add brussels sprouts.
In another pan, cook mushrooms in the other half of oil, set aside when tender.
Add garlic and ginger continue to cook, stirring occasionally.
When vegetables start to brown, add soy sauce and sesame oil and cilantro.
Serving Size: 2-1 cup servings
Number of Servings: 3
Recipe submitted by SparkPeople user OVERWORKEDJANET.
Add half of oil to pan, add onion and cauliflower, cook for a few minutes.
Add brussels sprouts.
In another pan, cook mushrooms in the other half of oil, set aside when tender.
Add garlic and ginger continue to cook, stirring occasionally.
When vegetables start to brown, add soy sauce and sesame oil and cilantro.
Serving Size: 2-1 cup servings
Number of Servings: 3
Recipe submitted by SparkPeople user OVERWORKEDJANET.
Nutritional Info Amount Per Serving
- Calories: 149.6
- Total Fat: 9.7 g
- Cholesterol: 1.7 mg
- Sodium: 473.0 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 4.1 g
- Protein: 5.1 g
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