soy ginger veggies
- Minutes to Prepare:
- Minutes to Cook:
- 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)
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.
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.
Nutritional Info 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
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