Cauliflower was introduced, and we started growing it in the 1900s.  To reduce my carbohydrate consumption, I have replaced rice with cauliflower.  A cup of white rice is 200 calories.  A cup of cauliflower is 25 calories.


1/2 pound filet, sliced into 1-pieces, 1/2 cauliflower head, chopped, 1/2 cup frozen white corn kernels, 1/2 cup frozen peas, 1/2 teaspoon Chinese 5 spice, 1/8 teaspoon red pepper flakes, 1 1/2 tablespoons olive oil, 2 garlic cloves, minced, 1/4 cup white onion, chopped, 1 carrot, peeled and chopped, 3 green onions, chopped, 1/4 cup red bell pepper, cut into thin strips, 1/4 cup sugar snapped peas,  2 tablespoons rice vinegar, 2 tablespoons tamari soy sauce, 1/2 tablespoon fresh jalapeno peppers thinly sliced, 1/4 cup toasted cashews.

Cook corn and peas according to the package directions.  Get out a heavy skillet, add the oil, heat to medium-high.  Add the meat, fry off until medium-rare.  Add the garlic, white and green onions, bell pepper, and carrots, and cook stirring for about 2 minutes.  Add the jalapenos, peas, and cauliflower cook for another 2 minutes. Add the soy sauce, vinegar, pepper flakes, cashew and 5 spice, mix well. Add salt and pepper to taste.


1/2 cup tamari soy sauce, 1/2 cup chicken broth, 2 garlic cloves, minced, 1 1/2  teaspoon minced ginger, 1 1/2 tablespoon raw sugar, 1 tablespoon granulated garlic, 1 teaspoon sesame oil, 1 tablespoon garlic oil, 2 tablespoons balsamic glaze, 2 tablespoons cornstarch, salt, and pepper to taste. Get out a saucepan dump everything into the pan.  Heat up and stir until the sauce starts to thicken, this step takes 5-8 minutes. The sauce will continue to thicken as it cools. Taste.

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