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With imitation Pesach soy sauce improving over the years, it’s really nice to have Asian dishes on the menu for Pesach. Feel free to switch up the vegetables and use your favorites in place of those used here. This recipe is a great way to use up leftover chicken or meat. You can also omit the chicken or meat for a pareve side dish.
2 tablespoons olive oil
1 medium onion, chopped
1 tablespoon fresh ginger, minced or 3 cubes Gefen Frozen Ginger
3 cloves garlic, crushed, or 3 cubes Gefen Frozen Garlic
2 medium carrots, diced (about 1 cup)
4 scallions, thinly sliced
2 tablespoons imitation soy sauce
1/2 pound cooked meat, chicken, corned beef, or pastrami, shredded
2 large eggs, beaten and scrambled in a small sauté pan
1 batch cauliflower “rice,” prepared (use Heaven & Earth Riced Cauliflower if you’re pressed for time)
1/4 cup chopped almonds, or other nut (optional)
salt, to taste
pepper, to taste
Heat olive oil in a sauté pan over medium heat. Add onion; sauté until soft, approximately five minutes. Reduce heat to low.
Add ginger, garlic, carrots, and scallions. Sauté on low until vegetables are soft, five to seven minutes.
Add soy sauce, meat, and eggs. Stir in cauliflower “rice” and nuts, if using. Season with salt and pepper to taste.
Reproduced from <a href=”https://www.artscroll.com/Books/pfph.html” target=blank>Perfect for Pesach</a> by Naomi Nachman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Photography by Miriam Pascal. Buy the book!
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What does Naomi mean re: 2 large eggs, beaten and scrambled in a small sauté pan? Does that mean you can’t just add the eggs but you have to add the eggs already cooked?
Yes. From the recipe description, it looks like the eggs are cooked, before adding in the cauliflower rice.
Riced Caulifower Do you use it straight from the bag or does it have to be defrosted or cooked?
it is always good to defrost before use
Hi there! I’ve been using the frozen Heaven and Earth bags since they hit the market (Kosher.com gave me some to try, in the interest of full disclosure, but I’ve purchased it 4 or 5 times on my own since) and I use it straight from the bag. It does not get watery, and holds its texture very well. Enjoy!
I use frozen broccoli and frozen cauliflower all the time, in soups, as a vegetable (baked). i personally like to defrost it as it takes faster to cook, i don’t find it watery so looks like it can work either way, i am not sure