Cut the cauliflower into florets. Chop the bell peppers and green onion.
Add oil to a large skillet and heat over medium heat. Add the cauliflower and bell peppers. Sauté for about 5 minutes until the veggies are tender and a little crispy on the outside. Remove from the heat.
In a small saucepan, add the garlic, hoisin sauce, rice wine vinegar, soy sauce, brown sugar, sesame oil, and ¼ cup water. Bring to a boil then reduce the heat and simmer for 1-2 minutes.
Combine the 2 Tbsp water and 2 Tsp cornstarch in a small bowl. Add to the saucepan and whisk to combine. Continue to simmer for about 1 minute to allow the sauce to thicken.
Pour the sauce over the cauliflower and toss to coat. Add the cashews and stir to combine.
Serve warm over a bed of rice with additional cashews and green onion on top.
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Cut the cauliflower into florets. Chop the bell peppers and green onion.
Add oil to a large skillet and heat over medium heat. Add the cauliflower and bell peppers. Sauté for about 5 minutes until the veggies are tender and a little crispy on the outside. Remove from the heat.
In a small saucepan, add the garlic, hoisin sauce, rice wine vinegar, soy sauce, brown sugar, sesame oil, and ¼ cup water. Bring to a boil then reduce the heat and simmer for 1-2 minutes.
Combine the 2 Tbsp water and 2 Tsp cornstarch in a small bowl. Add to the saucepan and whisk to combine. Continue to simmer for about 1 minute to allow the sauce to thicken.
Pour the sauce over the cauliflower and toss to coat. Add the cashews and stir to combine.
Serve warm over a bed of rice with additional cashews and green onion on top.
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