Monday, February 3, 2014
Asian-Inspired Veggies on Wilted Greens
Lately, we've been captivated by making this stir-fry, full of veggies and nuts and very low on carbs. Feel free to substitute veggie broth if you are going vegan, and take the vegetables I list as a suggestion more than a mandate. This recipe is very flexible to accommodate whatever you can get your hands on that looks fresh and yummy!
Asian-Inspired Veggie Stir Fry on Wilted Greens
1 c. stock (I used homemade mixed stock, primarily chicken)
2-3 T. soy sauce to taste
2 t. corn starch
1 small package (about 12 oz) baby San Marzano tomatoes, cut in half
1 organic carrot, cut into rounds
3-4 heads of broccoli, cut so just the florets are left (That's the way I like it, but you can leave the stems intact if you prefer)
3/4 c. cashews
2 big handfuls organic greens (we like a spinach-kale-arugula mix)
In a sautee pan, heat stock and cook carrots until soft. Add soy sauce, tomatoes, broccoli, and cashews and cook until heated, about 5 additional minutes. Add corn starch to thicken the broth and let sit to "set up" a bit.
Meanwhile, wash one large handful of greens per person. Top with stir fry mix and let the greens wilt. Enjoy.
Posted by Jennifer Lorenzetti at 3:53 PM