Servings: 2
Ingredients
- 2 tbsp Bragg Organic Extra Virgin Olive Oil
- 2 cups Cauliflower or Broccoli Florets
- 1/4 cup water
- 1 tbsp finely grated ginger
- 1 tsp red chili flakes
- 1/2 cup Terrasoul Superfood Organic Raw Cashews
- 1 cup Fresh Shiitake Mushrooms, sliced
- 2 cups Kale
Instructions
- Heat a large wok or pan on high.
- Add one tablespoon olive oil.
- Add cauliflower or broccoli and stir fry on high for a couple of minutes until starting to char.
- Reduce heat to medium, add 1/4 cup water and cook for approximately 8-10 minutes until the cauliflower is just tender and water has dried up.
- Remove to a bowl and set aside.
- Add another tablespoon of olive oil to wok. Stir fry ginger, chili, cashew nuts and mushrooms on high for a minute until mushroom is glazed and starting to soften.
- Add kale. Stir fry for another minute until kale is glossy.
- Add cooked cauliflower and stir-fry sauce to the wok and cook for a couple of minutes until thoroughly coated and warmed though.
- Garnish with sliced spring onions, seasame seeds or extra chili flakes.
- Serve immediately with quinoa or by itself.
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