Ingredients
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1 tablespoon canola oil
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1 tablespoon coarsely chopped garlic
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1/2 medium cauliflower, cut into florets
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2 tablespoons water
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1/2 small onion, sliced vertically into crescents
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1/2 red bell pepper, cut into long, thin strips
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1/2 yellow bell pepper, cut into long, thin strips
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3 tablespoons tamari (or shoyu soy sauce)
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2 tablespoons sugar
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salt
Instructions
- Heat the oil in a wok or large skillet over medium-high heat (the oil is hot enough when it will immediately set a chunk of garlic sizzling).
- Add in all the garlic and stir-fry for about 15 seconds or until barely golden.
- Add in the cauliflower.
- Add in the water; cover.
- Steam for 30 seconds, then uncover and allow the water to evaporate without stirring.
- When the pan is almost dry and the cauliflower is tender, add the onion, bell pepper, tamari, and sugar.
- Toss to combine; taste and add salt if necessary.
- Serve hot.