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Green Bean, Broccoli, and Cabbage Stir-fry with Cauliflower Rice

Active Time: 35-40 minutes / Cook Time: 20-30 minutes / Total Time: 35-40 minutes (plus overnight soaking of the rice)

Serves 2


  • For Cauliflower Rice:
    • 1 small head cauliflower, leaves and core removed, separated into florets
    • 1/4 teaspoon fine sea salt
    • Ground black pepper, to taste
    • 1/2 tablespoon coconut oil
  • For Stir-Fry:
    • 2 tablespoons tamari
    • 1/2 tablespoon vegetable broth
    • 1/2 tablespoons honey
    • 1 tablespoons tapioca starch
    • 1/2 tablespoon minced fresh ginger
    • 1 teaspoon Sriracha OR a small, diced jalapeño
    • 2 tablespoons coconut oil, divided
    • 8 oz. cremini or button mushrooms, halved
    • 1/2 small red onion, peeled and chopped
    • 2 cups broccoli florets OR florets and peeled, chopped stems
    • 1/2 lb. green beans, stem ends trimmed
    • 2 garlic cloves, peeled and minced
    • 1/2 Napa cabbage, thinly sliced (from Day 1)
    • 2 tablespoons chopped toasted cashews, optional


  1. Make the cauliflower rice: place cauliflower, salt, and pepper in a food processor fitted with the blade and pulse until rice-sized pieces form. Set aside.
  2. Combine tamari and next 4 ingredients (through Sriracha; if using jalapeño, add it to the stir-fry when you add the garlic and ginger) in a small bowl and whisk to combine. Set aside.
  3. Heat 1 tablespoon coconut oil in a large sauté pan over medium-high heat. When hot, add mushrooms, cut sides down. Cook undisturbed for 2 minutes.
  4. Add onion to mushrooms and cook, stirring frequently, until onions begin to soften, 3-5 minutes.
  5. Add broccoli and green beans to the mushroom mixture and cook, stirring frequently, until they begin to turn a bright green, about 3-4 minutes. Add garlic and cook, stirring, 30 seconds. Stir in Napa cabbage and sauce and cook, stirring occasionally, until cabbage is just wilted and sauce begins to thicken, 2-3 minutes. Remove from heat.
  6. Heat a medium skillet over medium heat, add coconut oil and melt. Stir in cauliflower rice and cook, stirring occasionally, 4-5 minutes. Remove from heat and cover pan with lid askew, to let steam escape and keep cauliflower rice warm.