Food Babe’s Stormy Day Stir Fry (Inspired by Inn Season Cafe)
Prep time
Cook time
Total time
Serves: 4
  • 1 cup of red Himalayan rice, brown rice, or whole grain of your choice
  • 2 tsp toasted sesame oil (you can use more, but I don’t)
  • 4 tablespoons minced fresh ginger
  • 1-2 tbsp Tamari or namo shoyu (you can use more if you like it saltier)
  • 1 small head of cauliflower broken into small florets
  • 2 cups chopped red cabbage
  • 1 small red onion sliced
  • 3 carrots chopped at a diagonal
  • 3 celery stalks chopped at a diagonal
  • ½ cup raw cashews (splint each cashew in half with a knife)
  1. Make rice according to package instructions – cooking time varies on which type of grain you use
  2. Meanwhile in the oven, toast split cashews at 350 degrees for 5-7 mins – watch them, they burn quick!
  3. Heat oil in large wok on medium to high heat
  4. After oil is heated for a few minutes, add ginger and saute until all oil has been absorbed by the ginger
  5. After about 3-5 mins, add tamari, 2 tbsp water and all vegetables
  6. Stir fry vegetables for up to 15 mins, periodically covering the wok to steam the vegetables, stir every 2 or so minutes until vegetables are tender
  7. Serve vegetables over fresh made rice, sprinkle with toasted cashews and enjoy!
***Please note all ingredients are organic***
Recipe by Food Babe at