Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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Read the full recipe after the video.

Recipe Summary test

active:
30 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

1 cup
206 calories; protein 7.1g; carbohydrates 16.5g; dietary fiber 4.6g; sugars 4.9g; fat 12.6g; saturated fat 1g; cholesterol 0.2mg; vitamin a iu 300.4IU; vitamin c 56.2mg; folate 67.7mcg; calcium 60.4mg; iron 1.6mg; magnesium 20.6mg; potassium 359.8mg; sodium 354.1mg; thiamin 0.1mg; added sugar 2g.

2 fat, 1 1/2 vegetable, 1/2 carbohydrate, 1/2 lean protein

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