Ingredients
- 1 Tbsp Eden Toasted Sesame Oil
or Eden Black Sesame Oil - 1 clove garlic, minced
- 1 tsp fresh ginger root, finely minced
- 1/2 cup Eden Sliced Shiitake Mushrooms, soaked in 1 cup warm water for 15 minutes
- 1 cup cauliflower florets
- 1 cup carrots, julienned
- 1 cup broccoli florets
- 1/2 cup water chestnuts, drained
- 1/2 cup edamame (green soybeans), fresh or frozen, remove from pods
- 1 cup mung bean sprouts, rinsed and drained
- 1 Tbsp Eden Kuzu Root Starch, dissolved in 2 T. cold water
- 1 Tbsp Eden Shoyu Soy Sauce, or to taste
- 1 Tbsp Eden Brown Rice Vinegar
- 1/3 cup green onions, sliced into 2 inch lengths
- 1 cup snow peas, stems removed
Directions
Heat the oil in a large skillet or wok and sauté the garlic and ginger for 1 minute. Drain the shiitake and reserve the soaking water. Sauté the shiitake 2 minutes. Add the cauliflower, carrots and broccoli. Sauté for 2 to 3 minutes. Add the water chestnuts, edamame and mung bean sprouts.
Mix together the shiitake soaking water, diluted kuzu, shoyu and vinegar. Blend well. Slowly pour the mixture over the vegetables, while stirring constantly until the liquid thickens, just several seconds. Mix in the green onions and snow peas and cook about 2 minutes until bright green and crisp. Serve as a vegetable side dish or over any cooked Eden Traditional Pasta or cooked grain.
Nutritional Information
Per serving - 171 calories, 6 g fat (30% calories from fat), 9 g protein, 23 g carbohydrate, 7 g fiber, 0 mg cholesterol, 259 mg sodium