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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 190.5
  • Total Fat: 12.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 692.0 mg
  • Total Carbs: 19.0 g
  • Dietary Fiber: 6.4 g
  • Protein: 5.3 g

View full nutritional breakdown of soy ginger veggies calories by ingredient
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soy ginger veggies

Submitted by: THE_JENCH

Introduction

I tried to re-create Trader Joe's soy ginger carrots and this is what I have come up with! I'm still playing with it but am rather happy so far. I also use it as a marinade for chicken breasts and even a salad dressing. I tried to re-create Trader Joe's soy ginger carrots and this is what I have come up with! I'm still playing with it but am rather happy so far. I also use it as a marinade for chicken breasts and even a salad dressing.
Number of Servings: 3

Ingredients

    Ingredients:

    * Ginger Root, 2 tsp (minced, more if desired)
    * Yellow Mustard, 1 tsp (try different mustards, like hot)
    * *Soy Sauce, 2 tbsp (low sodium is a good option!)
    * Sesame Oil, 1 tbsp
    * balsamic vinegar, 0.5 tablespoon
    * Parsley, dried, 0.5 tsp
    * Cilantro, dried, 0.25 tbsp
    * Red pepper flakes, 1 tsp (or more if desired!)
    * Water, tap, 0.25 cup (8 fl oz) (to thin out sauce)
    * Garlic, 2 clove (minced)
    * Olive Oil, 0.5 tbsp
    * Carrots, raw, 2 cup, chopped
    * Broccoli, fresh, 1 cup, chopped
    * Zucchini, 1 cup, sliced
    * Peppers, sweet, red, raw, sliced, 1 cup
    * Almonds, 0.25 cup, slivered (toasted)

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Directions

Soy ginger sauce:
Combine first 9 ingredients (ginger root through water) in a measuring cup or bowl. Adjust quantities to suit yourself. I just add the water because it helps when I put it on the vegetables.

In a small frying pan toast the slivered almonds. Be careful not to burn them, once they start toasting they toast quickly! Transfer to a bowl.

In a deep frying pan warm the olive oil and saute the garlic. Add all the veggies, saute for a few minutes (maybe 3-5? I've never timed it!). Turn the heat down to about medium, add the soy ginger sauce, mix around, cover with a lid and let stand for a few minutes (again, maybe 3-5, keep checking). Stir and once the veggies have reached a softness you like, stir in the almonds.

Serve immediately, over rice if you like, but I have to admit my favourite way to eat them is just in a big bowl on their own!


Number of Servings: 3

Recipe submitted by SparkPeople user THE_JENCH.






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