Serve it over brown rice or whole-wheat noodles to sop up any leftover sauce.
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Photo:Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat.
Add 4 cups cauliflower; cook, stirring occasionally, until beginning to brown, 4 to 6 minutes.
Add scallions and garlic; cook, stirring, until fragrant, about 15 seconds.
Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Add 1 cup edamame; cook, stirring often, until heated through, 2 to 3 minutes.
Serve sprinkled with a pinch of crushed red pepper, if desired.
Frequently Asked Questions
Yes!
Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
To make this recipe gluten-free, use tamari in place of the soy sauce.
We recommend reduced-sodium tamari to keep sodium in check.
While they are both made from rice, they are not the same.
Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Shaoxing, or Chinese rice wine, is commonly used in cooking.
If you dont have Shaoxing, use dry sherry in its place.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
(-) Information is not currently available for this nutrient.
