1small head of cauliflower either finely chopped or pulsed in the food processor
1small head of broccoli finely chopped
a pinch of ground ginger or ½ teaspoon minced fresh ginger
½-1teaspoonsoy sauce or tamari
2large eggsor sub tofu, either extra firm added with the mushrooms so it’s crispier or soft added towards the end to it’s scrambled-er
scallions for garnish
Pre-heat a well seasoned cast iron skillet or wok over medium heat.
Dry cook the mushrooms (no oil in the pan) for about 3-5 minutes until they begin to brown and most of their moisture has been released. (I use this time to prep the rest of my veggies)
Add the cauliflower, broccoli, and carrot and continue to cook for another 2-3 minutes, stirring frequently, until the broccoli turns bright green and the cauliflower is just beginning to brown.
Add the garlic and the sesame oil and cook for another one or two minutes, season with tamari.
If you are scrambling the egg with the rest you would add the egg just after combining the sesame and ginger with the stir fry by making a well in the center of the mixture adding a tiny bit of oil to prevent sticking and then adding the eggs, allowing them to just begin to set before mixing in.