Tree of Life Stir-Fry Recipe

This asian inspired recipe for a broccoli and cauliflower stir-fry makes a great vegetarian dish for winter.

From "Clean Food: A Seasonal Guide to Eating Close to the Source"
November/December 2016

  • Broccoli and Cauliflower
    With broccoli, cauliflower, carrots and dried seaweed, the Asian-inspired Tree of Life Stir-Fry is packed with nutrients.
    Photo by Fotolia/lilechka75
  • Broccoli and Cauliflower

Total Hands-On Time: 20 min

Yield: 4 Servings

This stir-fry gets its name from the combination of broccoli and cauliflower, as well as the addition of strengthening vegetables such as carrots, onions and arame. Ginger provides heat and energy to the core for healing. All together, this dish overflows with calcium, vitamins, antioxidants and beta-carotene. 


• 1 cup dried arame (a type of kelp, available in most natural foods stores)
• 1 small onion, cut into wedges
• 1 tablespoon grapeseed oil
• 3 carrots, cut into matchsticks
• 1 small head broccoli, chopped
• 1⁄2 head cauliflower, chopped
• 1 tablespoon mirin
• Water as needed
• 2 teaspoons kudzu powder, dissolved in 1⁄4 cup water
• 1 tablespoon mellow white or chickpea miso
• 1 tablespoon maple syrup
• 1 tablespoon grated fresh ginger
• 1⁄4 cup toasted sesame seeds


1. Place arame in bowl with water to cover. Soak 10 minutes, drain and set aside.

2. In large skillet over medium heat, saute onion in oil 3 minutes, or until soft. 

3. Add carrots, broccoli, cauliflower and mirin and stir-fry until vegetables brighten. 

4. Drain arame and add to stir-fry, adding water as needed to prevent sticking.

5. In a small bowl, combine dissolved kudzu with miso, maple syrup and ginger. Add to stir-fry and cook 3 to 4 minutes to thicken sauce. Remove from heat, top with sesame seeds and serve.

Variation: Use this recipe as a template and add your favorite vegetables. Cabbage, shiitake mushrooms and snow peas work especially well.

Find more Winter recipes: Eating in Season for Winter.

Adapted from Clean Food: A Seasonal Guide to Eating Close to the Source by Terry Walters and published by Sterling Epicure, 2012. 

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