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Spring Asparagus Stir Fry With Cauliflower Rice

Yields5 ServingsTotal Time20 mins

A Spring stir-fry which is super fast to whip up, and provides a large dose of fresh vegetables such as asparagus and cauliflower.
One wok or frying pan required.

recipe image

 2 Tbsp coconut oil
 1 Tbsp sesame oil
 4 Tbsp finely chopped scallions
 1 large cauliflower head, finely chopped into small pieces
 4 garlic cloves, finely chopped
 20 asparagus spears, tough ends removed, cut into small pieces
 4 Tbsp roughly chopped cashews
 Salt and pepper
1

Add the coconut and sesame oil to a large saute pan or wok over a medium-high heat

2

Add the scallions, cauliflower, garlic and asparagus to the hot pan or wok and quickly stir as the veggies cook and become golden but still retain a “bite”, don’t let them become soft or soggy

3

Toss the cashews, salt and pepper through the stir fry and serve hot

Nutrition Facts

5 servings

Serving size

Amount per serving
Calories131
% Daily Value *
Total Fat 9.4g13%
Total Carbohydrate 10g4%
Protein 4.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.