This stir fry was a wonderful way to get some more greens into us as well.
The recipe is from "Whole Life Nutrition" with some minor adjustments by me, and is gluten free as long as you use wheat free Tamari Sauce.
Ingredients:
Sesame Oil
1/2 White onion, chopped large
2 Carrots peeled and sliced at a diagonal about 1/4 thick
2 Cloves garlic minced
about 1 -2 Tsp fresh ginger, minced
1 head of broccoli broken into florets
1 small head cauliflower, broken into florets
1-2 head Napa Cabbage chopped
1 small bundle baby bok choy, chopped
Tamari or Soy Sauce and rice vinegar (to taste)
Corn starch or Kudzu and water - to thicken
Method:
Using a wok or large skillet saute veggies in the order listed, careful not to brown. When you get to the cabbage and Bok Choy, add 1/4 cup water and use a lid to help "steam".
Add kudzu/cornstarch mixture and rice vinegar and Tamari.
I served it over purple jasmine rice, yes, purple. The co-op had it and it was pretty, so viola!
Everyone (Our niece, my husband and myself) liked it, and our niece suggested adding a bit of celery next time, for another texture/flavor.
Well, the title of this dish should be enough to get EVERYONE to try this recipe out!:) Is the purple the cauliflower?
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