Ingredients:
• 4 cups chopped vegetables (snow peas, carrots, broccoli, cauliflower, red onion, red pepper, mushrooms, celery and cabbage or bok choy, etc.)
• 2 tbsp broth or water
• 2 cups cooked brown rice or noodles
• Sauce
o 1 tbsp low sodium soy sauce
o 2 tbsp chopped scallions
o 1 tsp olive oil
o 1 tsp minced garlic (about 2 small cloves)
o 1.5 tsp minced ginger
o 1 tsp honey
o A few dashes pepper
o 1/4 tsp red pepper flakes
o 1 tsp toasted sesame oil (add at the end), optional
o Sesame seeds, to garnish, optional
o Optional add-ins: shrimp, tofu, chicken, and either ½ tsp Chinese five spice or 1 tbsp oyster sauce
Directions:
o Slice all vegetables about the same size. If using cabbage or bok choy blanch it and place it in cool water. Note that the inner cabbage leaves take longer to cook than the outer leaves, so cut the inner leaves thinner so they will cook at the same rate.
Prepare sauce: In a nonstick pan heat olive oil over medium heat and cook garlic and ginger, stirring constantly, until the garlic just starts to brown. Add a few tablespoons of water and continue to cook for several minutes until the ginger is well cooked. Combine the remainder of the sauce ingredients in a bowl and add the cooked garlic and ginger.
In a non-stick pan, cook carrots and cauliflower over high heat in chicken broth for several minutes until they begin to soften, but still retain some of their crunch. Add a few tablespoons of water if needed, add the broccoli and cook until it is almost done, but also retains a little crunch. When broccoli is almost done remove veggies from the pan and put in a bowl.
Add the rest of the vegetables, half the sauce, and cook in the same manner, making sure not to let the vegetables completely soften. Add the reserved broccoli, carrots, cauliflower and cabbage, along with the rest of the sauce and any cooked protein you wish to add and cook for a few minutes to heat everything through and distribute the sauce evenly. Remove from heat and stir in sesame oil. Garnish lightly with sesame seeds, if desired.
• 4 cups chopped vegetables (snow peas, carrots, broccoli, cauliflower, red onion, red pepper, mushrooms, celery and cabbage or bok choy, etc.)
• 2 tbsp broth or water
• 2 cups cooked brown rice or noodles
• Sauce
o 1 tbsp low sodium soy sauce
o 2 tbsp chopped scallions
o 1 tsp olive oil
o 1 tsp minced garlic (about 2 small cloves)
o 1.5 tsp minced ginger
o 1 tsp honey
o A few dashes pepper
o 1/4 tsp red pepper flakes
o 1 tsp toasted sesame oil (add at the end), optional
o Sesame seeds, to garnish, optional
o Optional add-ins: shrimp, tofu, chicken, and either ½ tsp Chinese five spice or 1 tbsp oyster sauce
Directions:
o Slice all vegetables about the same size. If using cabbage or bok choy blanch it and place it in cool water. Note that the inner cabbage leaves take longer to cook than the outer leaves, so cut the inner leaves thinner so they will cook at the same rate.
Prepare sauce: In a nonstick pan heat olive oil over medium heat and cook garlic and ginger, stirring constantly, until the garlic just starts to brown. Add a few tablespoons of water and continue to cook for several minutes until the ginger is well cooked. Combine the remainder of the sauce ingredients in a bowl and add the cooked garlic and ginger.
In a non-stick pan, cook carrots and cauliflower over high heat in chicken broth for several minutes until they begin to soften, but still retain some of their crunch. Add a few tablespoons of water if needed, add the broccoli and cook until it is almost done, but also retains a little crunch. When broccoli is almost done remove veggies from the pan and put in a bowl.
Add the rest of the vegetables, half the sauce, and cook in the same manner, making sure not to let the vegetables completely soften. Add the reserved broccoli, carrots, cauliflower and cabbage, along with the rest of the sauce and any cooked protein you wish to add and cook for a few minutes to heat everything through and distribute the sauce evenly. Remove from heat and stir in sesame oil. Garnish lightly with sesame seeds, if desired.
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