Highlighted in this quick and easy stir-fry dish is the incredible MUSHROOM! Mushrooms are a great source of vitamin B2, B3, B5 and one of the few vegetables high in vitamin D. Did you know, you can increase the vitamin D content of mushrooms by placing them outside in the sun prior to cooking/eating! Cremini mushrooms in particular are rich in polysaccharides and fiber which support gut health which is an important factor in immune health.
Ingredients for stir-fry
Half pound asparagus
4-5 cremini mushrooms
1 bell pepper
1 carrot
Small bunch spinach
Avocado oil
Sesame seeds (garnish)
Ingredient for sauce
3 TBS GF soy sauce
1 clove minced garlic
1 inch minced ginger
1.5 TBS organic sugar
1.5 TBS mirin
Lemon juice to taste
Ingredients for the cauliflower rice
1 large head of cauliflower green leaves removed
1TBS oil of choice
Salt to taste
Directions
Grate the cauliflower on a box grater creating small chunks that resemble rice or use a food processor.
Blot cauliflower with a towel or paper towel to remove excess moisture.
Heat a large wok on medium-high, then add 1 TBS oil and heat until oil ripples and slides around the pan easily
Add your cauliflower and cook stirring constantly for 1-2 minutes until coated with oil.
Place lid on pan to create steam and cook for 5-8 more minutes until desired consistency. Set aside in a bowl and wipe clean pan.
Combine sauce ingredients in a bowl and stir. Set aside.
Prepare your vegetables by slicing them diagonally until they are roughly the same thickness and length.
Place a large wok over a high heat flame. Allow pan to heat fully. Add about 1 TBS of oil and heat slightly. You will know the oil is ready when the oil becomes very thin and ripples, sliding around the pan easily.
Add your veggies and stir-fry over high heat for 2-3 minutes until veggies are soft but still vibrant, adding a bit of water and a lid if you want softer veggies.
Next add the sauce and cook 30 second-1 minute more, stirring constantly. Serve with cauliflower rice and garnish with sesame seeds.
