INGREDIENTS
- 1 bag Riced cauliflower
- 1 bunch Scallions
- 1/4 cup green peas
- 1/4 cup carrots
- 1/4 cup Shiitake mushrooms
- 2 tsp ginger
- 2 tsp garlic
- 1/2 cup sprouts
- 1/3 cup white wine
- 1 tsp Tamari sauce
- 1 egg
- 1/4 cup vegetable stock
- 1/4 cup cashews
- 2 tsp Sesame oil
- 2 tsp olive oil
METHODs
- Fry 1 egg and set to the aside.
- Next, cut the lobster into section and stir fry in olive oil.
- Sauté the ginger, garlic and scallions along side the lobster.
- Add sesame oil to taste.
- Stir-fry the lobster and aromatics together.
- Add Shiitake mushrooms, and cashew nuts.
- Stir fry for about 2 minutes.
- Add the fried eggs set aside earlier.
- Add white wine
- Add Tamari sauce and vegetable stock. Stir until combined.
- In a separate pan, add about 2 or 3 tablespoon of olive oil.
- Add riced cauliflower and a bit of garlic.
- Add green peas and carrots.
- Then stir fry the cauliflower until slightly brown.
- Spoon the fried riced cauliflower, carrots and peas onto the plate. Top with the sautéed lobster and garnish with sprouts and scallion stems.