Do you feel as though you and your family aren’t eating enough vegetables? Well, Emma Chapman and Elsie Larson, co-creators of the successful style blog A Beautiful Mess, provide the ultimate stir-fry recipe for those of us looking to add more vegetables to our diet. From their new book, A Beautiful Mess Weekday Weekend, the sisters share a simple and delicious alternative to the classic stir-fry: their Snow Pea and Pineapple Stir-Fry with Cauliflower Rice recipe. It calls for cauliflower rice, instead of grains, which is a fun option that makes the dish not only light but healthy as well.
You can’t go wrong with this recipe. It’s tasty, and it’s wholesome, and once the vegetables are prepped, it’s about 10 minutes from pan to plate which makes it the perfect weeknight meal for busy moms. Go ahead and cook up this yummy recipe for yourself and your family this week.
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SNOW PEA AND PINEAPPLE STIR-FRY CAULIFLOWER RICE
1 head cauliflower, about 11⁄2 lb [680 g], cored and cut into chunks
2 tsp olive oil, plus more if needed
2 Tbsp chopped onion
1 red or orange bell pepper, seeded and cut into matchsticks
4 oz [115 g] snow peas
1 cup [140 g] fresh cubed pineapple
2 cloves garlic, minced
3 Tbsp soy sauce
1 Tbsp honey or pure maple syrup
2 tsp sesame oil
1⁄4 tsp red pepper flakes
2 Tbsp chopped raw cashew nuts
1 Tbsp chopped green onion
1. Put the cauliflower in a food processor and pulse until processed into very small uniform pieces resembling rice. (You may need to do this in a few batches, depending on the size of your processor. Be careful not to pulse so much that you turn your cauliflower into a purée.) Transfer to a plate lined with a couple of layers of paper towels to absorb excess moisture. Set aside.
2. In a large skillet or wok, warm the olive oil over medium heat. Add the onion and bell pepper and cook, stirring, until softened, about for 2 minutes. Add the snow peas, pineapple, and garlic and cook, stirring often, for another 2 minutes. Add a little more oil to the pan if needed to prevent sticking.
3. Meanwhile, in small bowl, or stir together the soy sauce, honey, sesame oil, and red pepper flakes. Add the cauliflower rice to the pan with the other vegetables and stir to combine, then pour the sauce over everything. Give it a stir and cook for another 2 minutes to heat everything through. Add the cashews and green onion and toss and stir for 1 minute longer.
4. To serve, divide the stir-fry between individual plates and serve hot.
From A BEAUTIFUL MESS WEEKDAY WEEKEND by Emma Chapman and Elsie Larson. Copyright © 2017 by Emma Chapman and Elsie Larson. Reprinted by permission of Chronicle Books.