Stir Fried Vegetables on a Bed of Teriyaki Cauliflower Rice
Very much influenced by the merging of two recent recipes of Cauliflower rice sushi and
Mango prawn rice rolls. Mix that with my obsessive need to use up all groceries in my fridge and voila, a tasty dinner that was planned on the drive home from boot camp. I also had a helper with me (thank you Lynn), that made the creation of this post much easier.
|So delicious and filling!|
The rest of the meal was generated from the food I had in my kitchen that needed to be used up (mango, prawns, basil, carrots, onions). There is no denying the fact that stocking your house with healthy food choices will lead to healthy food options. Back in university if I had to make a stirfry based on available ingredients in my house......well lets just say it wouldn't have happened and I would have just had mac and cheese or peanut butter on toast.
Calories per serving: 250 (based on 3 servings)
1 large cauliflower, grated or processed into "rice"
20 large shrimps
1 mango, sliced
3 baby bok choy, sliced
Onion, 1 cup, sliced
Carrot, medium, sliced
Basil (to taste)
1 tbls garlic, crushed
2 tbls oil
Ginger, grated, 1 tbls
Teriyaki sauce, 2-3 tbls
Tamari, 1 tbls
Lime juice, to taste
Hoisin sauce, 1 tbls
Grate, process, chop (whatever method you choose to get the cauliflower into a rice consistency.
Chop and slice all of the vegetables.
Praise the mango lords when you find a great mango and you don't have to wait 6 weeks for it to ripen. This time, we peeled it first, then sliced.
Toss prawns with basil and cook in fry pan with garlic and oil. Once cooked set aside.
Cook cauliflower in microwave for 6-8 minutes or until it is the tenderness you desire. Mix teriyaki sauce into cauliflower and set aside. Reheat in microwave for one to two minutes right before serving so its nice and hot!
Stir fry remaining vegetables until desired tenderness and then add back in the prawns to reheat.
Place cauliflower on the plate and put veggies and prawns on top.
Add hot sauce for taste and enjoy!