While it missed the mark on being a watchful copycat equation, this broccoli skillet burn unquestionably packs a garlicky kick, and joined with the freshness of the veggies, this sautéed nourishment is a champ for me. The hint of lime around the end really livens up most of the flavors in this sautéed sustenance.
I served this with rice and since the rice was by then put aside a couple of minutes, this was such an energetic and straightforward supper. I use my rice cooker to influence most of our rice and I to revere it since it's so smart, straightforward and un-ruin able.
Also try our recipe : Green Goddess Veggie Sandwich #vegan
Ingredients :
- 1 tbsp. Vegetable Oil
- 1/2 Red Onion thinly sliced
- 1 Orange Bell Pepper thinly sliced
- 12 oz Broccoli Florets Fresh (I used bagged, fresh from produce section)
- Salt and Pepper to taste
- 1 cup Sugar Snap Peas
- 1 Green Onion chopped
- 1 tbsp. Sesame Seeds
- Juice of half a lime
Sauce :
- 5 Garlic Cloves minced
- 2 tsp. Sesame Oil
- 1/4 Cup Soy Sauce low Sodium
- 1/2 cup Vegetable Broth
- 2 tsp. Maple Syrup
- Salt and Pepper to taste
- 2 tsp. Corn Starch
Instructions :
- In a medium bowl, whisk garlic, sesame oil, soy sauce, vegetable broth, maple syrup and corn starch. Mix well. Set aside.
- Add vegetable oil to a pan over medium high heat. Add red onion, bell pepper and broccoli florets. Season with salt and pepper. Saute for about 6 to 8 minutes.
- Reduce to medium heat. Add sugar snap peas and sauce. Stir constantly and cook for another 3 minutes or so until sauce thickens slightly.
- Remove from heat. Stir in green onion, juice of half a lime and sesame seeds.
- Serve immediately over rice.
Read more our recipe : Healthy Spinach Tortillas #vegetarian
Source : bit.ly/2Esqt69
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