VEGGIE SAUTÉ (BASIC RECIPE)
A mixture of colorful vegetables helps support your various organ functions, while the black sesame seeds give your Kidney an added boost.
A mixture of colorful vegetables helps support your various organ functions, while the black sesame seeds give your Kidney an added boost.
[cooked-sharing]
2 cups of chopped bite-size veggies of choice. (Use prewashed and pre-chopped for faster results, such as the following: baby spinach, broccoli, cauliflower, Asian stir-fry pack from Trader Joe’s, mushrooms, bell peppers, fennel, and celery.) A good rule of thumb is one cup of raw veggies per serving or two cups of raw veggies if using leafy greens like spinach, lettuce, or kale
1 scallion
1 clove of garlic (optional)
Grapeseed oil for cooking
Salt
Cooking wine (Chinese rice cooking wine or sherry is nice)
Mushroom powder (optional)
Stir-fry sauce (optional: oyster, teriyaki, garlic, etc.)
Black pepper
Toasted pine nuts (optional)
Toasted black sesame seeds (optional)
1Wash, slice and chop veggies if not already prewashed and pre-chopped.
2Cut one scallion into 2-inch pieces.
3Heat a wok with grapeseed oil until very hot.
4Add a small pinch of salt. Add the scallion and cook, stirring, for about 10 seconds.
5Add veggies. Sauté lightly, adding a splash of water if too dry.
6Add more salt, mushroom powder, and a small amount of stir-fry sauce and black pepper, to taste.
7Add a splash of cooking wine or stir-fry sauce to taste.
8Toss with sesame seeds or pine nuts before serving.
Ingredients
2 cups of chopped bite-size veggies of choice. (Use prewashed and pre-chopped for faster results, such as the following: baby spinach, broccoli, cauliflower, Asian stir-fry pack from Trader Joe’s, mushrooms, bell peppers, fennel, and celery.) A good rule of thumb is one cup of raw veggies per serving or two cups of raw veggies if using leafy greens like spinach, lettuce, or kale
1 scallion
1 clove of garlic (optional)
Grapeseed oil for cooking
Salt
Cooking wine (Chinese rice cooking wine or sherry is nice)
Mushroom powder (optional)
Stir-fry sauce (optional: oyster, teriyaki, garlic, etc.)
Black pepper
Toasted pine nuts (optional)
Toasted black sesame seeds (optional)
Directions
1Wash, slice and chop veggies if not already prewashed and pre-chopped.
2Cut one scallion into 2-inch pieces.
3Heat a wok with grapeseed oil until very hot.
4Add a small pinch of salt. Add the scallion and cook, stirring, for about 10 seconds.
5Add veggies. Sauté lightly, adding a splash of water if too dry.
6Add more salt, mushroom powder, and a small amount of stir-fry sauce and black pepper, to taste.
7Add a splash of cooking wine or stir-fry sauce to taste.
8Toss with sesame seeds or pine nuts before serving.
VEGGIE SAUTÉ (BASIC RECIPE)
