Sauce:
1/2 cup vegetable broth
1 teaspoon sea salt
2 teaspoons cornstarch
2 teaspoons soy sauce
1‑1/2 teaspoons curry powder
1/8 teaspoon red pepper flakes
2 teaspoons cornstarch
2 teaspoons soy sauce
1‑1/2 teaspoons curry powder
1/8 teaspoon red pepper flakes
1 Tablespoon organic agave syrup
Vegetables:
1/4 head of sliced organic cabbage
2 cups of organic broccoli florets
1 cup chopped organic red pepper
1 cup organic match-stick carrots
4 cloves of minced garlic
2 Tbsp olive oil
1/2 cup toasted almonds
DIRECTIONS:
Stir the sauce ingredients together in a small bowl.
Pre-heat wok to 250 degrees. Add oil and garlic. Stir fry until translucent. Add vegetables and stir fry until tender crisp.
Pour sauce over the vegetables and stir fry until sauce thickens slightly.
Top with toasted almonds. I forgot to put them on for the picture.
Vegetables:
1/4 head of sliced organic cabbage
2 cups of organic broccoli florets
1 cup chopped organic red pepper
1 cup organic match-stick carrots
4 cloves of minced garlic
2 Tbsp olive oil
1/2 cup toasted almonds
DIRECTIONS:
Stir the sauce ingredients together in a small bowl.
Pre-heat wok to 250 degrees. Add oil and garlic. Stir fry until translucent. Add vegetables and stir fry until tender crisp.
Pour sauce over the vegetables and stir fry until sauce thickens slightly.
Top with toasted almonds. I forgot to put them on for the picture.
Blue broccoli? Is that safe to eat?
ReplyDeleteDear Amateur Cook, the broccoli is the traditional green. I think the blue you see is reflecting from my blue plate. :)
ReplyDelete