Chinatown in No Time

7 Dec

Recently I have been getting tired of the whole vegetable in a bag “heat it and eat it” kind. Plus I feel like the fresh vegetables are more nutritious. Don’t get me wrong any kind of vegetable is better than no vegetable. I also wanted to incorporate new types of vegetables in stead of just lettuce, peppers, and my usual stuff.

P.S. I’m obsessed with cookbooks looking up recipes on the internet because there is just so much to try out there. It’s amazing.

Anyway, went through my Better Homes and Gardens Cookbook, the thick red binder one, and found an easy vegetable recipe.

Here you have it:

Asparagus-Snow Pea Stir-Fry

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  • 1 pound asparagus spears
  • 2 teaspoons grated fresh ginger
  • 2 cloves garlic, minced
  • 1 ablespoon cooking oil
  • 1 medium red onion, cut into thin wedges
  • 1 medium red sweet pepper, cut into 1-inch pieces
  • 2 cups fresh sugar snap peas or frozen loose-pack sugar snap peas
  • 1 tablespoon sesame seeds
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon packed brown sugar
  • 1 teaspoon toasted sesame oil
  • **Austin requested broccoli in the mix I added 1 head of fresh broccoli and added an extra tablespoon on the soy sauce, rice vinegar, and sesame oil and a half tablespoon of brown sugar because there are a lot of vegetables.
Directions

1. Snap off and discard woody bases from asparagus. If desired, scrape off scales. Bias-slice asparagus into 2-inch pieces (you should have about 3 cups).

2. In a wok or large skillet cook and stir ginger and garlic in hot oil over medium-high heat for 15 seconds. Add asparagus, onion, and sweet pepper; cook and stir for 3 minutes. Add sugar snap peas and sesame seeds; cook and stir for 3 to 4 minutes more or until vegetables are crisp-tender.

3. Add soy sauce, rice vinegar, brown sugar, and toasted sesame oil; toss to coat. If desired, serve with a slotted spoon.

4. Makes 6 servings.

Nutrition Facts (Asparagus and Snow Pea Stir-Fry)
Servings Per Recipe 6Calories 106, Protein (gm) 4, Carbohydrate (gm) 14, Fat, total (gm) 4, Dietary Fiber, total (gm) 3, Sugar, total (gm) 5, Sodium (mg) 319, Potassium (mg) 171, Calcium (DV %) 50, Iron (DV %) 2, Vegetables () 2, Fat () 1,

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(It’s a heart!)Red heart

This meal took no longer than 15 minutes to make. Super simple and super fast! Which I LOVE!

When I bit into the first bite I was so shocked. I actually made an Asian meal. Usually those are for the more advanced chefs and take a lot of ingredients and experience with the ingredients. Too much of something and it could be ruined.

The flavors of the sauces really made the flavors of the vegetables POP! The flavors were great complements to the vegetables and it helped to make the rice less boring! After the first bite my mouth started to water from the delicious change of flavors that I am used to.

Austin like the meal so much that we made it again a few days later. I’m super glad that he likes the vegetables that I do and is willing to try anything I make.

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