Friday, January 11, 2013
This has become my go to meal. I often eat it alone...but if I want more than veggies I put it over rice, pasta or tonight a 1/2 a baked potato. I often sprinkle cashews on top and nutritional yeast. Tonight I added pinto beans from my newly defrosted freezer. This recipe comes from The Happy Herbivore Cookbook and was originally titled Buddha's Delight. I LOVE this cookbook.
Says it serves 4 - serves 1 or 2 around here as written!
1 small onion, thinly sliced
2 garlic cloves, minced
1/2 C thinly sliced carrots
1 C finely cut/shredded cabbage
1/2 C Cauliflower florets
1 red bell pepper
1 green bell pepper
2 T soy sauce
2 T raw sugar
2 C cooked rice
Cook onion and garlic over high heat in 1/4 C water (water saute).
When onion is translucent, add remaining veggies.
Reduce heat to medium and cook until veggies are cooked but still crisp - 10 - 15 min.
Mix soy sauce and sugar together, pour over veggies, stir to coat.
Cook another 5 min and serve over rice, pasta, potato or plain.
As you can tell - I use the veggies I have on hand...Mushrooms, broccoli, snap peas...yummy. Double the sauce if you have way more veggies than listed above.
Nutritional info: Calories 179; Calories from Fat 10; Total Fat 1.1 g; Cholesterol 0; Total Carbohydrate 38.5; Dietary Fiber 4.5 g, Sugars 11.2g; Protein 4.2g.
Living all of life before the face of God...