Sweet and Sour Stir-Fry with Cauliflower Rice

September  4, 2015
0 Ratings
Photo by Sarah Cone
  • Serves 4
Author Notes

Ah, Chinese junk food. When I was a little girl, my favorite meal was the sweet and sour pork at Lee's Cafe. I decided to make a version that is just as junkily good, only the adult in me would eat. —Sarah Cone

What You'll Need
  • 1/2 cup red peppers, chopped into bite-size pieces
  • 1/2 cup onions, chopped into bite-size pieces
  • 1/2 cup broccoli, chopped into bite-size pieces
  • 1/2 cup peas, shelled
  • 1 cauliflower head
  • 1/4 cup vegetable broth
  • 2 tablespoons soy sauce
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 1/4 cup beet puree
  • 3 tablespoons coconut oil
  1. MAKE CAULIFLOWER RICE: Wash the cauliflower and chop into pieces that will fit into your food processor. Make sure the cauliflower is completely dry. Grate on the largest grater setting in your food processor (or use whichever grater makes it look the most rice-like, I have the Breville Food Processor, and the large grate is so rice-like people don't notice it's actually not rice.) If you didn't fully dry the cauliflower before putting it in the food processor, then place it in a clean kitchen towel and squeeze out the water. Put in a steamer to steam for about 10 minutes on a low steam, then continue to try the rice every 5 minutes until it's cooked perfectly. You want it to be soft, but crisp, exactly the texture of rice. Cooking the rice perfectly is the key to this dish.
  2. STIR-FRY: Chop all the vegetables into bite size pieces. Put a glop of coconut oil into a wok. Begin with the onions, fry until a bit brown. Then add the broccoli, fry until they turn a bright green. Next add the peppers and peas, fry until finished.
  3. MAKE SWEET AND SOUR SAUCE: Add soy sauce, apple cider vinegar, beet puree, vegetable stock, red pepper flakes to a sauce pan and stir. In a separate bowl, dissolve the cornstarch in water. Add the cornstarch and water to the sauce pan and stir until thickened.
  4. FINISH: Take the sauce and pour into the wok. Be sure your stove vent is turned on because it will create a plume of steam. Mix the sweet and sour sauce with the vegetables.
  5. PLATE: Take two scoops of rice from the steamer with an ice cream scoop, then use the scoop to put the vegetable mixture on top of the rice.
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