Marinated Cauliflower Stir-Fry

Marinated Cauliflower Stir-Fry
with Quick-Pickled Carrot Ribbons

Ingredients

Marinated Cauliflowers
6-7 medium cauliflower florets, stems included
3 tbsp Bibigo Korean BBQ Sauce & Marinade Original
1 tbsp coconut oil (or peanut/vegetable oil)
½ cup water

 

Pickled Carrots
1 carrot
4 tsp sugar
¼ cup rice vinegar
¼ cup hot water
salt

 

Base & Garnish
1 cup cooked rice
Scallions, finely sliced
Sesame seeds

For the Pickled Carrots:

  1. Using a vegetable peeler, remove rough outer skin of carrot and discard. Continue using the vegetable peeler to shave thin “ribbons” of carrot. Rotate as necessary until reaching the core of carrot.
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  2. In a small bowl, combine hot water and sugar; mix until sugar is dissolved. Mix in rice vinegar and a pinch of salt. Add carrot ribbons, tossing occasionally to coat carrot evenly.
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For the Cauliflower:

  1. Chop cauliflower florets into small pieces, about ¼ inch to ½ inch in size.
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  2. Heat a wok (or non-stick skillet) on high. Swirl in oil and add chopped cauliflower. Stir-fry constantly for 2 minutes until edges are slightly char. Add Bibigo Korean BBQ Sauce & Marinade Original and stir thoroughly to combine. Lower heat to medium and add water; continue stirring until water is evaporated and cauliflower is slightly tender.
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To serve:

  1. Scoop cauliflower over cooked rice and top with pickled carrot ribbons. Sprinkle scallions and sesame seeds to garnish.
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