Monday, February 3, 2014

Asian-Inspired Veggies on Wilted Greens

Although I like to get the majority of our produce from our garden, there comes a point every year when we have to branch out from what we canned, pickled, and frozen.  Luckily, one of our favorite local stores has a selection of organic produce that is just wonderful.

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.

Serves 2
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