Fresh Veggie Stir Fry in Garlic Ginger Sauce
- At June 26, 2009
- By megan
- In Baby Bok Choy, Broccoli, vegan, Veggie Sauté
0
Chop:
- Baby Bok Choy (separate the leafy part from the stalky end)
- 1 red pepper
- 1 yellow pepper
- 2 cloves garlic
- 2 cups broccoli
Other ingredients:
- 1/4 cup water
- 2 TB soy sauce
- 1 TB dried ginger (use 2 TB freshly grated if you have it)
- 1 TB toasted sesame oil
In a wok, add the stalky part of the chopped baby bok choy. As the wok heats, add the water. Next add the peppers and cook a few minutes before adding the soy sauce and ginger. Then, add the garlic and cook another minute before adding the leafy part of the baby bok choy. Finally, add the broccoli and cook 2 more minutes and you are done. Remove from heat and drizzle with toasted sesame oil.
(this dish is excellent with farmer’s market, fresh, organic veggies. I usually try to add more flavors when using store-bought or frozen veggies)
Spicy Shrimp, Coconut Wild Rice, and Fresh Veggie Stir Fry Dinner
- At June 26, 2009
- By megan
- In rice, shrimp, Veggie Sauté
- 0
This dinner was delicious. Follow the recipes for Asian Spicy Grilled Shrimp, Coconut Wild Rice, and Fresh Veggie Stir Fry in Garlic Ginger Sauce.
Sautéed Broccoli Rabe
- At June 24, 2009
- By megan
- In Broccoli Rabe, side dish, Veggie Sauté
- 0
I love buying organic broccoli rabe from the Hmong farmers at the Boulder Farmer’s Market. I enjoy slightly bitter greens, so if you don’t, this dish might not be for you. However, I encourage everyone to try something at least once.
This is a simple sauté in which I used veggie broth to cook and added olive oil when it was done.
Ingredients:
- Broccoli Rabe (an amount the size of a small head of lettuce)
- Fresh Pepper, thinly sliced
- 2 cloves garlic, chopped
- 2/3 cup Veggie Broth
- Olive Oil
- Fresh Ground Pepper
Heat the veggie broth in a sauté pan with the chopped garlic. When the broth starts to come to a boil, add the peppers and cook for a couple minutes. Then add the broccoli rabe and cook 2-3 minutes, until it is bright green.
Remove from heat and drain the excess liquid in a fine stainless steel colander. Put the broccoli rabe in a bowl and drizzle with olive oil and pepper. Sprinkle with freshly grated parmesan cheese if you want some more flavor.
Spicy Broiled Mahi-Mahi and Coconut Spinach Sauté
- At April 14, 2009
- By megan
- In coconut, Fish, Veggie Sauté
- 0
One thing we always like to keep in the freezer is wild caught, fresh-frozen Mahi-Mahi. Whole Foods brand, “Whole Catch” has good cuts for a good price, and we thaw it out when we want something a little more substantial than our usual vegetarian fare. I made up a good spice rub that I like to use on Mahi-Mahi, and we enjoy this fish with Asian-style veggies.
Spice Rub
- Ground Ginger
- Onion Powder (NOT onion salt)
- Sea Salt
- Paprika
- Cayenne
- Thyme
Add the ingredients in the order provided, adding equal parts ginger and onion, less salt, less paprika, as much cayenne as you like, and a pinch of thyme. Mix well.
Slice the fish in manageable pieces, rub with peanut oil, and roll in spice mixture. Broil a few minutes on one side, flip, broil another couple minutes, and you’re done. Super easy.
I like to sprinkle freshly fried garlic (chopped and fried in peanut oil until golden brown and crunchy) on top of the fish.
I served this with a coconut veggie sauté.
Ingredients
- Yellow Onion
- Small Can Coconut Milk (Thai Kitchen is good)
- Peanut Oil
- Carrots, peeled and chopped in rounds
- Red Pepper, sliced as you like
- Fresh Spinach
- Soy Sauce
Sauté the onion in some of the coconut fat from the top of the can of coconut milk. If you leave the can undisturbed for a while (over night), there will be a thick, creamy layer of coconut fat on top and a clear, watery-liquid below. Scoop out some of the fat and use it to sauté the onions. Add a little peanut oil, the carrots, red pepper, and then the rest of the coconut fat. Next add a nice splash of soy sauce, the spinach, and the coconut water. Cook until spinach wilts.
The smooth, sweet flavor of coconut balances out the spicy fish. Serve with whole grain, brown rice.
Let’s get Social