Friday, March 12, 2010

Oriental Gingered Vegetables

Oriental Gingered Vegetables

        I had made this meal for dinner tonight and it was so amazing that I had to share it. This is a vegetarian meal that I served with a side of wheat couscous with a stirfry of green onions, carrots, broccoli, and ginger. I calculated the cost of all the ingredients and it is less than $10 for this meal with plenty of vegetables left over to make more. Including prep time, this recipe only took me about 30 minutes to make. It's healthy, affordable, quick, easy, and delicious; there is no down side to this recipe. Enjoy!

1c sliced green beans

1c broccoli florets

1c thinly sliced carrots

1c sliced asparagus

1c thinly sliced mushrooms

1/2 c julienned sweet red peppers

1 Tbs peeled minced gingerroot (I used ½ tsp fresh ground ginger)

1 clove garlic, minced

1 Tbs Sesame oil

1 Tbs low-sodium soy sauce (I used Bragg’s Liquid Amino Acids)

*Steam the beans, broccoli, carrots, and asparagus until crisp-tender, about 5 minutes.

* In a large, nonstick frying pan over medium-high heat, sauté the mushrooms, peppers, ginger, and garlic in the oil until light brown, about 3 minutes.

* Add the steamed vegetables and soy sauce. Stir fry for 1 to 2 minutes.

* Enjoy!

Note: I used fresh vegetables for this recipe and that greatly effects the flavor. If you are concerned about the affordability of fresh vegetables then please read my blog Tips for Spending Less on Produce.