Prep Time 10 mins
COOK Time 25 minutes
4 tbsp olive oil, divided 7 oz fresh shiitake mushrooms, sliced 1 medium head cauliflower, divided into bite sized florets, about 6 cups 6 whole green onions, sliced into 2” pieces ¼ c chopped roasted cashews 2 tbsp chopped cilantro 2 cups steamed white rice
Prep Time 10 mins
COOK Time 25 minutes
¼ c coconut aminos, soy sauce, or tamari 2 tbsp rice vinegar 2 tbsp fresh orange juice 2 tbsp honey or maple syrup 1 tbsp cornstarch or arrowroot powder 2 tsp sesame oil 2 cloves garlic, minced
Make the stir fry sauce. Combine all ingredients and whisk until very smooth.
Saute the shiitake mushrooms in olive oil until they release their liquids, the liquid evaporates, and the mushrooms are golden brown and crisp.
Push the mushrooms to the edge of the pan. Add more olive oil, then add the cauliflower florets. Saute 3 minutes, undisturbed.
Toss the cauliflower and saute, undisturbed, 3 minutes more.
Add the green onions, then give everything a good stir. Continue stir frying, tossing continuously, for 1 minute.
Pour in the stir fry sauce, then toss until all the vegetables are well coated. Cover and cook 5 minutes.
Remove the lid, stir, and cook 1-2 minutes more, until the sauce is thick and the cauliflower is tender.
Garnish with chopped salted cashews and fresh cilantro.