 This is really not new information, but most Asian food is dairy free. It is one of my favorites for that reason and the ease of preparation! Lately we have had quite a few bean sprouts growing here. We have discovered that we really like growing the mung bean sprouts and we use them in almost everything...almost. A couple of weeks ago (I know, we did this quite a while ago), the illustrator was making his famous pork fried rice for the boys and I decided to try something different. I had to confess to the illustrator that I am not really a huge fan of fried rice. I know, the shame. I just prefer lots of vegetables over filling up on greasy rice. Anyway, so I found this great recipe to use some of our mung bean sprouts and I loved it. I, of course, took out some of the oil, but for the most part, I followed the recipe. I would like to try it with tofu some time instead of the egg. I think that would be a great substitution for vegans!
Broccoli Slaw Stir Fry
(adapted from EatingWell)
1 teaspoons toasted sesame oil
1 cup egg substitute
2 teaspoons minced fresh ginger 2
2 cloves garlic, minced
1 12-ounce bag shredded mixed vegetables, such “broccoli slaw” 100
2 cups mung bean sprouts
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice vinegar
3 tablespoons hoisin sauce
Cook egg in a nonstick skillet until cooked through. Remove to a plate and cut up the egg into smaller pieces. Wipe out the pan and heat the oil over medium heat. Add the ginger and garlic and cook, stirring, until softened and fragrant, 1 minute. Add shredded vegetables, bean sprouts, soy sauce and vinegar. Stir to combine. Cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes. Add the reserved eggs and hoisin; cook, uncovered, stirring until heated through, 1 to 2 minutes.
5 cups total
97 cal/cupLabels: main course, vegetables |
I love Asian food!