Ingredients

• 2 lbs fresh cauliflower, riced in food processor
• 1 lb fresh asparagus, Chopped
• 12 ounces of shredded carrots
• 1 cup frozen green pea
• 1 1/2 large white onions, chopped
• 3 garlic cloves, minced
• 2 tablespoons freshly grated ginger
• 4 tablespoons low sodium soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons vegetable oil
• 1/2 teaspoon white pepper

Instructions

1. To make the cauliflower rice, pulse cauliflower in the bowl of a food processor until it resembles rice, about 1-2 minutes; set aside.

2. In a small bowl, whisk together soy sauce, sesame oil, ginger and white pepper; set aside.

3. Heat 2 tablespoons vegetable oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in carrots, asparagus and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.

4. Stir in cauliflower and soy sauce mixture. Cook, stirring constantly, until heated through and the cauliflower is tender, about 3-4 minutes.

5. Serve right away or portion out and refrigerate for later. Enjoy!