I have been trying to get back to basics with Eat to Live - What better way then a complete "veggie" dinner. Basically you can use any combo of veggies - I cleaned out my fridge - and came up with this. My husband even loved it - and I had enough left over for a couple more meals, I put it on red leaf lettuce and romaine the next day cold for lunch - It it a very hot day - so nice to have a cold meal for lunch.
1 Chopped Sweet Onion
1 Chopped Red Pepper
4 - 5 Bok Choy - Cut Green off and put to side - Chop white part
1 Stalk Broccoli - (chopped small so will steam faster)
1/2 Head Cauliflower - (also chopped small - and eat a few raw while you are preparing!)
1 Chopped Zucchini - (large pieces)
6 - 8 Asparagus Stalks - Cut of Tips - and chop ends smaller as they take longer to cook. (Make sure to cut off thick part of stalk)
1 container sliced small portabella mushrooms
Chopped Garlic (to taste)
Chopped Ginger (to taste)
Sesame Seeds
Chopped Garlic (to taste)
Chopped Ginger (to taste)
Sesame Seeds
Water
Sauce - See below
Put chopped sweet onion in hot wok and allow to begin to heat about medium - add water and stir often - you want to cook the onions for about 5 minutes or until begins to soften - while cooking you can continue prepping the rest of the vegetables.
Turn wok to high and add red pepper and white part of bok choy - Bok choy has a lot of water in it, so I like to add that first, then begin to add the rest of the vegetables. Add water as needed - allow to "steam" in wok - this will take about 7 minutes - stir often. Add chopped bok choy greens and garlic, ginger and sesame seeds the last couple minutes.
Begin Sauce While Veggies are cooking ~
SAUCE: (This sauce is a fantastic alternative to store bought teriyaki sauces laden with salt, sugar and preservatives - and really good.)
2 TBS. Red Wine Vinegar
2 TBS. Braggs Amino Acids
1 TBS. Garlic Powder
1/2 TBS. Ginger Powder
1 TBS. Agave
1 TBS. Sesame Seed Oil
1 tsp Balsamic Vinegar
1/4 tsp Crushed Red Pepper Flakes (to taste)
1-2 tsp. Arrowroot mixed in (depending on amount of liquid produced by veggies.)
Add sauce and cook for 2-3 minutes until thickened -
Serve over fresh chopped spinach.
Begin Sauce While Veggies are cooking ~
SAUCE: (This sauce is a fantastic alternative to store bought teriyaki sauces laden with salt, sugar and preservatives - and really good.)
2 TBS. Red Wine Vinegar
2 TBS. Braggs Amino Acids
1 TBS. Garlic Powder
1/2 TBS. Ginger Powder
1 TBS. Agave
1 TBS. Sesame Seed Oil
1 tsp Balsamic Vinegar
1/4 tsp Crushed Red Pepper Flakes (to taste)
1-2 tsp. Arrowroot mixed in (depending on amount of liquid produced by veggies.)
Add sauce and cook for 2-3 minutes until thickened -
Serve over fresh chopped spinach.
