Our lightened-up vegan version of this takeout classic is every bit as delicious and satisfying as the fried version. Plus, it pleases vegetarians and meat-eaters alike. Source: EatingWell.com, October 2017

Hilary Meyer
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Ingredients

Directions

  • Combine water, hoisin, soy sauce (or tamari), rice wine (or sherry), rice vinegar and cornstarch in a small bowl. Set aside.

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  • Heat oil in a large nonstick skillet over medium-high heat. Add cauliflower and cook, stirring occasionally, until beginning to brown, 4 to 6 minutes. Add scallions and garlic; cook, stirring, until fragrant, about 15 seconds. Add edamame; cook, stirring often, until heated through, 2 to 3 minutes. Whisk the reserved sauce and add it to the pan; cook, stirring, until thick and coating the cauliflower, about 1 minute. Serve sprinkled with crushed red pepper, if desired.

Nutrition Facts

206 calories; 12.6 g total fat; 354 mg sodium. 16.5 g carbohydrates; 7.1 g protein; Full Nutrition

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/27/2018
Made it to the recipe and it came out sooo good. My wife really liked it and we aren't vegetarians by any stretch. We have been looking for new recipes to try and we'll be keeping this one in our recipe book. Another reviewer thought it was a bit too saucy but we think it was fine as is. I would imagine adding some (grilled?) chicken breast could be a variation. Read More
Rating: 4 stars
07/25/2018
Love the flavors but it was a little too gravy saucy. We added brown rice to balance it out. Read More