Exciting Veggies
I love vegetables but was tired of the usual ways I fix them. I came across a simple recipe in the newspaper and with some experimenting and adaption have discovered a new and tantalizing way to fix a variety of fresh vegetables.
I first used broccoli but have also used asparagus and green beans and they tasted great as well. If you don't like food too spicy, tone down or eliminate the ginger and/or red pepper flakes.
Steam-sauteed Vegetables
1 lb broccoli, cut into medium florets, stems peeled and sliced.
2 cloves garlic, minced
1/2 tsp. fresh ginger, grated
1/3 cup water
2 tsp. olive oil
1/2 tsp. sesame oil
1/2 tsp. salt
1/4 tsp red pepper flakes (may substitute other spices like cumin, thyme, oregano or fresh rosemary)
You can add orange or lemon zest and a splash of lemon juice or rice vinegar when vegetables are finished cooking if you wish. (I don't usually and they still taste great.)
Place broccoli, garlic,ginger, water, oil, salt, red pepper flakes in a Dutch oven or skillet. Heat to a boil over medium high heat. Cover and cook until most of the water has evaporated and veggies are bright and crisp-tender. (Takes about 4 to 5 minutes depending on the vegetable used.
Uncover pan. Continue to cook until the liquid thickens or evaporates completely and vegetables just start to sear.
Serve immediately.
Tags: Vegetables, side dish, broccoli, low-fat, low calorie
I first used broccoli but have also used asparagus and green beans and they tasted great as well. If you don't like food too spicy, tone down or eliminate the ginger and/or red pepper flakes.
Steam-sauteed Vegetables
1 lb broccoli, cut into medium florets, stems peeled and sliced.
2 cloves garlic, minced
1/2 tsp. fresh ginger, grated
1/3 cup water
2 tsp. olive oil
1/2 tsp. sesame oil
1/2 tsp. salt
1/4 tsp red pepper flakes (may substitute other spices like cumin, thyme, oregano or fresh rosemary)
You can add orange or lemon zest and a splash of lemon juice or rice vinegar when vegetables are finished cooking if you wish. (I don't usually and they still taste great.)
Place broccoli, garlic,ginger, water, oil, salt, red pepper flakes in a Dutch oven or skillet. Heat to a boil over medium high heat. Cover and cook until most of the water has evaporated and veggies are bright and crisp-tender. (Takes about 4 to 5 minutes depending on the vegetable used.
Uncover pan. Continue to cook until the liquid thickens or evaporates completely and vegetables just start to sear.
Serve immediately.
Tags: Vegetables, side dish, broccoli, low-fat, low calorie
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