soy ginger veggies - with Bragg sauce instead of soy
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 133.4
- Total Fat: 6.2 g
- Cholesterol: 0.0 mg
- Sodium: 579.6 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 6.5 g
- Protein: 6.3 g
*bragg all purpose liquid soy seasoning, 0.25C
Sesame Oil, 0.5 tbsp
balsamic vinegar, 0.5 tablespoon
Ginger Root, 0.25cup (or more for taste!)
Mustard, 1 tsp
Red pepper flakes, 1 tsp
Garlic, 2 clove, minced
Broccoli, fresh, 1 stalk, chopped into pieces
Carrots, raw, 4 medium, sliced
Peppers, sweet, red, raw, sliced, 1 cup
Zucchini, 1 cup, sliced
Spinach, frozen, 1 cup (defrosted in microwave)
Almonds, 0.25 cup, sliced, toasted
Olive oil spray or about 0.25 Tbsp
I've found it difficult to always get my carrots and broccoli perfect... sometimes they're too hard and sometimes too soft... experiment to find what you like.
Sauce can also be used to marinate chicken or other meats.
Goes well with quinoa and chicken breast!
Toast almonds on a frying pan while chopping veggies. Put frozen spinach in microwave to defrost.
Spray large and deep frying pan with olive oil. Sautee garlic. Add carrots and broccoli. Add spinach (with excess water). Turn down heat, put the lid on, and let the water steam the veggies a little bit. Take off lid and add the red pepper and zucchini. Sautee together, pour on sauce and continue to cook. Add almonds before serving.
Serving Size: about 4 generous servings of wonderful veggies!
Number of Servings: 4
Recipe submitted by SparkPeople user THE_JENCH.