This stir fry is BANANAS. I know on whole30 you should really keep the nuts to a minimum (especially the almonds … it’s a once in a while indulgence, let’s not forget). But for those of you not on the 30 – this sauce is fantastic. Simply fantastic. I use it with tuna, stir fries, to dip veggies in, as a sauce for wraps – I love it! I originally made it once when I was bored with peanut butter and I loved it so much more. It’s slightly sweeter but still has depth to it. Yumm.
Oh Hello there stir fry of my dreams! Interesting thought: how many of you use broccoli stems rather than just throwing them out? I never even thought twice about it until the other day at the grocery store… I started thinking that they charge you for your produce by weight and how unfair it was that half the weight of my broccoli was going in the garbage. And then I realized – why am I throwing this stuff out? A quick google search showed me that broccoli stems are low calorie, contain protein, calcium, iron, magnesium, potassium, and vitamin A! So why chuck em? All you have to do is take a veggie peeler to the outer stem and you should have a nice soft inner stalk remaining. Chop it up and use it in a stir fry! Really, try it – we didn’t even notice them in ours.
Like my cheap chop sticks? Lol. I had them left over from a restaurant so I thought they might be cute for pictures. On with my previous train of thought: I was de-stemming spinach for salads and decided – hell I’m going to throw these in my fry as well! From now on, my stir fries are going to be the kitchen sink of produce “refuse”. All you need is a good sauce to make everything taste groovy. It was too late for the cauliflower stems as I had pre-made the rice and already chucked out the stems but next time… Next time!
I know I say this a lot but you have GOT to try this sauce – rice – ground meat combo. Or skip the meat and make this stir fry vegan! I love having versatile recipes that can work for different crowds.
Without further ado: Your ingredients! I know cauliflower rice is fairly popular on the internet but I’ll provide info for it anyway.
- 1 head cauliflower, washed and cut into florets
- 1 T coconut oil
- 1/2 onion diced fine
- Spices: this is the fun part. This is completely up to you to flavor your rice for how you would like your meal to taste. You can make it sweet, spicy, savory etc. I just used a couple cloves of garlic and a pinch of cumin this time.
- Process your cauliflower into a rice like consistency.
- In a heated pan over medium-high heat, add oil and fry onion and spices. When they’re soft add the rice.
- Cook for 5-7 minutes (or longer if you want it toasted!) Now you have your rice.
Ingredients: Almond Butter Sauce
- 2-3 T almond butter
- 1T soy sauce (or if on the whole30 coconut aminos)
- 1/2 cup coconut milk
- 2 dry red chillies (or chili flakes will do)
- 1 1/2 t cumin powder (adjust this to taste. I like more)
- 1 t coriander powder
- juice of 1/2 a lime
- 1/2 t ground ginger
- 1t fish sauce (sub vegan fish sauce or extra coconut aminos if wanting to make this vegan)
- cayenne pepper to taste – I like mine a little spicy
- Basically mix everything together – it helps if you heat up the almond butter a little so that it’s easier to mix. This sauce works with other butters – I tried cashew the other day. However they will taste very different!
For the stirfry – all you really have to do is heat up a wok with appropriate amounts of coconut oil and fry up your veggies! I like to add onion, garlic and ginger first and let them soften. I then added my precooked ground meat (again – onion and garlic. Super easy, super simple!), the “rice” and smothered it all with warm, gooey, delicious almond butter sauce. D loved it and requests that it be made again – soon 😀