This recipe is for my brother, who is trying to make his lovely girlfriend a satisfying, (easy), vegetarian meal. This is one of my absolute favorites, because not only does it fulfill all of those demands, but also because it doesn't have a large ingredient list, which can get expensive, and it is so filling. I hope you like this, Kim!
Chick-Choy-Chow
Ingredients:
1 tablespoon extra virgin olive oil
1 tablespoon fresh grated ginger (find this in the produce section. It's a brown root. Just peel off the outside and chop up one inch of the root until it's as small as you can make it)
1 tablespoon Bragg's Liquid Aminos (by vinegars and salad dressings)
1 tablespoon mirin (in the Asian food section)
1 can chickpeas, drained
1 head of bok choy (here's a picture), chopped
1/2 cup toasted cashews
Directions:
In a large skillet over medium heat, saute ginger in olive oil for a minute. Add liquid aminos, mirin and chickpeas and saute 2 minutes. Add bok choy and saute another 2-3 minutes or until greens are just tender. Remove from heat, top with toasted cashews and serve.
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