Orange Ginger Veggie Stir Fry over Cauliflower Rice
Prep time: 
Cook time: 
Total time: 
Serves: 2
For the Orange Ginger Sauce:
  • juice and zest of one large orange
  • ¼ C rice vinegar
  • 1 tsp fresh grated ginger
  • 1 Tbsp peanut oil
  • 1 clove garlic, chopped
  • 2 tsp raw honey
  • 1 tsp white miso paste
  • 3 Tbsp good quality olive oil
  • 1 Tbsp corn starch mixed with 1 Tbsp warm water
For the Stir Fry:
  • 1 orange bell pepper, sliced into thin strips
  • 1 C mushrooms, sliced
  • 1 C snow peas
  • 2 C cauliflower rice
  • 2 Tbsp good quality olive oil
  • 1 Tbsp black sesame seeds
  1. In a medium bowl add all ingredients for the orange ginger sauce and whisk together until fully mixed. Set aside.
  2. Heat a large skillet over medium heat, add 1 Tbsp olive oil. Add cauliflower rice and cook for approximately 5 minutes.
  3. Heat another skillet or wok over medium-high heat. Add olive oil. Add sliced peppers, mushrooms and peas. Allow to cook for approx 5 minutes until veggies are cooked through but not soft. Add orange ginger sauce to skillet and cook for an additional minute or two until sauce thickens.
  4. Divide cauliflower rice evenly between two low bowls. Top each bowl with veggie/stir fry mixture and sauce. Garnish with sesame seeds. Serve immediately.
Recipe by Good Thyme Kitchen at