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)

Asian Spicy Grilled Shrimp

I keep Whole Foods brand “Whole Catch” frozen shrimp in my freezer and it comes in handy a couple times each month. Fresh shrimp is obviously better, but the frozen bag in my freezer allows me to be more flexible and whip up a dinner without having to run to the store.

This recipe will be the same for fresh or frozen shrimp, except for the thawing process, which frozen shrimp will need to undergo before being seasoned. Also, make more marinade for large shrimp or if you grill a lot more than 24 small shrimp.

Marinate 24 small shrimp for 30 minutes in:

1 tsp Chinese Chili Paste
1 tsp Soy Sauce
juice of 1/2 lime
1 clove garlic, chopped

Grill for a couple minutes. Done.

Coconut Wild Rice

Ingredients:

1 cup wild rice
2 cups water
1/4 cup unsweetened coconut flakes
1 TB sesame oil

Add everything into a pot. Cover. Bring to a boil, stir. Cover and simmer for 40-50 minutes until all water is absorbed. Fluff, let sit a few minutes, and serve.